John Myers
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Apple Wedges with Vanilla Sauce
The perfect apple wedges with vanilla sauce recipe with a picture and simple step-by-step instructions.
Vanilla sauce
- Cinnamon powder
- 400 ml Milk
- 100 ml Cream
- 2 Egg yolk
- 25 g Sugar
- 12 g Food starch
- 12 g Salt
- 0,5 piece Vanilla pod scraped out
Apple slices
- Set the sous vide water bath to 70 degrees. Eighth the apple with the skin and vacuum seal in a bag. Cook sous vide for 60 minutes. If you want the apple wedges softer, raise the temperature a little.
Vanilla sauce
- Put all the ingredients in a saucepan and stir well together. Bring to the boil briefly and then set aside.
- Take the apple wedges out of the bag and arrange on top of the vanilla sauce. Pinch of cinnamon on top and you’re done.
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