Sous Vide Orgeat
Sous Vide Orgeat

Sous Vide Orgeat

  By PolyScience Culinary    ,

December 30, 2019

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Keep the almond flavor and aroma punchy by cooking orgeat Sous Vide.

Ingredients

90 g Sliced or slivered almonds, toasted

165 g White sugar

155 g Water

1 g Kosher salt

3 1/2 g Orange flower water

15 g Disaronno Originale

Directions

Toasted almonds

Preheat an oven to 300ºF / 150ºC.

Spread the almonds on a sheet tray. Toast in the oven for 6 minutes.

When the almonds are cool enough to handle, gently pulse them in a food processor or chop once through with a knife. Take care not to pulverize them.

Orgeat

Preheat a sous vide bath to 158 ºF / 70ºC.

Blend the sugar, salt and water until dissolved.

Combine the blender syrup and processed almonds.

Vacuum seal the mixture and cook Sous Vide at 158 ºF / 70ºC for one hour.

After one hour, strain the syrup while hot through a fine strainer lined with cheesecloth. Press on the solids as hard as you can.

Cool the syrup and add the orange flower water and Disaronno. Sous Vide Orgeat will keep in the fridge for at least a month but the orange flower flavor will taper off.

Orgeat, pronounced (Or-Zsha), is common syrup used in tiki cocktails. It's made of almonds that are cooked into a syrup and finished with a touch of spirit as a preservative. Orgeat also makes a great flavoring for coffee drinks. It can be made non-alcoholic, however the shelf life will be slightly reduced.

We cook our orgeat Sous Vide in order to retain more of the almond aroma and prevent the syrup from reducing during infusion.

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