fusionchef by Julabo - Premium Sous Vide Collection
Roasted hazelnut martini
Author:
Alex KratenaLevel of difficulty:
Ingredients
Roasted hazelnut martini (Sous Vide):
500 ml gin
150 ml white vermouth
100 ml filtered water
300 g roasted hazelnuts
Glass: Coupe
Method: Pour into a chilled glass
Preparation
Roasted hazelnut martini (Sous Vide):
Vacuum all the ingredients together and cook for 10 hours at 40 °C in the fusionchef Sous Vide water bath. Allow to cool and strain through a paper filter.
Before serving, store in a sealed bottle for at least 2 hours at -2 °C in the fridge or -4 °C in the freezer.
Pour 80 ml of the roasted hazelnut martini into a chilled glass and serve.
Recipe courtesy of Alex Kratena.