Description
Sous‑vide fruit reduction gently breaks down fruit pectin and concentrates sugars at low temperatures to produce a glossy, flavorful sauce while preserving color and texture.
Technical
At 60–65 °C the heat hydrolyzes pectin, forming soluble fragments that give the sauce a natural gelled consistency. Sugars such as glucose and fructose concentrate by evaporation, while the absence of Maillard reactions preserves the fruit’s bright color and delicate aroma. Added sugar or acid balances the sweetness and acidity, creating a harmonious reduction.
Science
Primary Reaction
Thermal hydrolysis of pectin and evaporation of water
Sensory Profile
Aroma ()
sweetfruityglossylightly caramelizedbrightfloraljammyfreshtangyconcentrated