Olive & Fennel Liqueur sous vide
500 g Vodka
150 g Cerignola Olives
100 g Fennel
5g of Malic acid
300 g Caster sugar
200 g Water
Chop olives & fennel and place with rest of the ingredients into vac pac bag, seal and cook sous vide fusionchef bath for 1 hour at 70 °C. Allow the mixture to cool down, open the bag and strain using super bag, or coffee filter. Store in bottle or airtight container.
To assemble and serve:
Place liqueur into fridge and serve chilled straight up, or on the rocks.
This recipe was generously provided by Alex Kratena.