Sous-vide plums anice

It was time to sous-vide something, oddly there were some cheeky plums in the coolroom downstairs, they were a little tart. With a little corrective seasoning, star anice, cinnimon quills, red wine and a sniff of sherry they were ready to vac. Those plums ended up in 83c water for 14 minuites then paired with vanilla buttermilk pannacota, almond brittle and orange syrup.




J