Chef: 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, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
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.
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 BioloMix Sous Vide 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