Vacuum-Infused Lychee with Pink Peppercorn & Lime
I’ve had my eye on an Anova vacuum sealer for a long time. As a pastry chef, I love experimenting with infusions, flavored syrups, and other preparations that can elevate plated desserts—and a vacuum sealer is one of those pastry kitchen tools that opens up so many creative possibilities.
So I finally got one! And naturally, the first thing I wanted to try was a vacuum infusion recipe, starting with lychee.
This infused lychee is bright, floral, and subtly spicy, thanks to the combination of pink peppercorn and lime. It’s an easy yet refined component you can prepare in advance, making it ideal for restaurant service or plated dessert development.
Think: paired with coconut mousse, lychee sorbet, or as a contrast in a tropical tart.
If you’re a pastry chef looking to explore vacuum infusion for plated desserts or simply want to level up your flavor prep, this is a great place to start.
Vacuum-Infused Lychee with Pink Peppercorn & Lime
Ingredients (for approx. 10 lychees)
10 canned lychees, peeled and pitted
Zest of ½ lime
2g pink peppercorns, lightly crushed
100g syrup (prepared with 60g water and 40g sugar)
Cut the lychees in half and prepare a vacuum bag. Add the pink peppercorns first, then the lime zest, followed by the lychees, and finally pour in the cooled syrup.
Vacuum seal at full pressure using an Anova (or similar) vacuum sealer. This will compress the lychees and infuse them with the citrus and spice aromatics.
Refrigerate for at least 24 hours, or up to 5 days. When ready to use, cut open the bag and transfer the lychees to a clean container.