We use our commercial grade vacuum packing machine mainly to seal food prior to cooking sous vide, however compressing fruit in a vacuum can yield amazing results!
On Saturday, our chefs used all the tricks in the book to create a wonderful menu of chilled beetroot gazpacho, lamb cooked sous vide, and compressed melon.
We began with the unusual beetroot based gazpacho, garnished with avocado sorbet (made in our Pacojet), vodka jelly, and beetroot fondants. Credit for this dish goes to Aiden Byrne, chef and author of Made in Great Britain.
Next up was a chump of lamb cooked in a water bath to 60C, and served with Dauphinoise potatoes and mixed summer vegetables.
Working hard in the kitchen.
The picture below shows the wonderful results achieved by vacuum packing melon. The colour and texture change dramatically, and the resulting flavour is quite unique. We served the melon with strawberry sorbet, olive oil biscuit, yoghurt and balsamic.
Bon Appetite!
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