Sous Vide Kiwi with Vanilla Yogurt and Fresh Mint

(8)

Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This simple recipe really allows the kiwi to shine. It’s a sweeter way to eat this sometimes-sour fruit. In this recipe, a syrup is created with lemon and sugar as the kiwi cooks. In just 20 minutes the kiwi is soft and deliciously sweet. It's the perfect blend. Serve the kiwi with a dollop of vanilla yoghurt or vanilla ice cream and some fresh mint leaves to complete the recipe.
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Ingredients for 2

  • 2 kiwis, peeled and sliced into 1/4-inch rounds

  • 2 tablespoons granulated sugar

  • 1 tablespoon freshly squeezed lemon juice

  • 2 generous tablespoons vanilla yogurt or vanilla ice cream

  • Fresh mint leaves, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).

  • Step 2

    In a medium bowl, combine the kiwi slices, sugar, and lemon juice. Gently stir to coat the kiwi with the sugar and lemon. Transfer to a medium zipper lock or vacuum seal bag.

  • Step 3

    Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 20 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the kiwi slices from the bag and divide between two serving plates.

    • Step 1

      Scoop yogurt or vanilla ice cream and plate next to the kiwi. Garnish with mint leaves. Serve.

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176 F / 80 C Recipe Temp
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