Published on by Halls UK
Sous Vide Butternut Squash & Vodka Punch
1 small butternut squash, peeled, seeded, roughly chopped and juiced
180ml to 240 ml Brown Sugar Syrup
60 ml vodka
Fill and preheat your Sous Vide to 57°C
Take a measuring jug and strain the juice from the squash into it
Measure the volume of juice before pouring into a cooking pouch. Take the quantity of juice and add half that amount of sugar syrup, eg; for every 60ml of juice add 30ml of the syrup
Remove as much air as possible from the cooking pouch then vacuum seal
Submerge the pouch into the Sous Vide (ensure the whole pouch is covered in the water) and cook for 45 minutes
Take the pouch from the Sous Vide and submerge in ice water immediately for up to 30 minutes
Use a very fine sieve to strain the mixture into a bottle with a stopper before adding the vodka and blending
The punch can be stored in the refrigerator for up to two weeks .
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