![]() Once cool, transfer the syrup to a chamber vacuum pouch and add half of the basil. Remove from the heat and let cool completely. Bring to a simmer over medium heat, stirring to dissolve the sugar. Serve immediately.Ĭombine the sugar and water in a small saucepan. Garnish with a lime wheel or bruléed banana slice. Shake until chilled, then strain into a coupe glass. Make the daiquiri: Combine the banana rum with the overproof rum, lime juice, and simple syrup in a cocktail shaker filled with ice. Measure out 1 fluid ounce for the cocktail and store the remainder in the fridge. Line with a coffee filter and cheesecloth. The next day, place a coffee filter in a funnel over a glass jar. Transfer to the fridge and chill overnight. Remove from the water bath and let cool to room temperature, about 1 hour. Place the sealed bag into the water bath and cook for 2 hours. This will cause the banana slices to absorb the rum. Transfer the bag to the chamber vacuum and seal using the normal vacuum and normal seal. ![]() Put the salt and rum into a chamber vacuum pouch and give it a stir before adding all of the banana parts. Discard the top and bottom parts of the peel and slice into 1-inch squares. Peel the ripe banana and slice into ¼-inch-thick rounds. Step 2Īttach an Anova Precision Cooker to a vessel of water and heat to 172☏ (78☌). (This allows you to clean without bruising the banana.) Then allow the banana to ripen until it forms small brown freckles. Start the rum: Clean the banana thoroughly using a potato scrubber. Cover with plastic wrap and chill in the fridge for 2 hours. In a medium bowl, combine the pineapple, red pepper, remaining shallot, cilantro, and lime zest and juice. (If making ahead, you can seal the bag using the normal seal settings and refrigerate until ready to use.) Remove the pineapple from the bag, reserving any remaining syrup for another use, and cut the pineapple into small dice. (Reserve any remaining syrup for another use, such as a cocktail.) Place in the chamber vacuum sealer and run the Infuse/Extract setting once. Pour ½ cup of the spiced syrup into the vacuum pouch. Step 2Ĭut the pineapple into quarters and transfer to a chamber vacuum pouch. Remove from the heat and let the syrup steep for 1 hour. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer until the syrup has a very light golden colour, about 15 minutes. Combine the water, sugar, star anise, cinnamon, and salt in a small pot.
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