Fresh Peach Ice Cream
Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart (0.9 liters) INGREDIENTS 1 cup ( 240 ml) milk 1 cup (240 ml) cream …
Frozen Blueberry Bonbons
Serves 4 INGREDIENTS 1/2 cup (120 ml) Sous Vide Yogurt, strained (or commercial Greek-style yogurt) 1 scoop (33 g) vanilla whey or egg protein powder …
Lemon Cheesecake
Makes 6 individual cakes Courtesy of SousVide Supreme Culinary Specialist, Sophie *For Passover use the flourless crust instead of graham cracker crust INGREDIENTS For the …
Chocolate Peanut Butter Eggs
Courtesy of SousVide Supreme Culinary Specialist, Sophie Note: This is not a sous vide recipe, per se; it uses the water oven as a perfect …
Traditional Sticky Toffee Pudding
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 6 INGREDIENTS For the pudding 1/2 tablespoon (7g) butter, for greasing ramekins 1 -1/8 cups (150g) chopped …
Almond Custard Sticky Pudding
Serves 6 to 8 INGREDIENTS For the pudding 8 ounces/1 cup (226 g) almond paste 2 sticks (8 ounces/226 g) butter 8 ounces (226 g) …
Chocolate and Scotch Pots de Crème
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore 4 servings INGREDIENTS 1 cup (240 ml) heavy whipping cream ¼ cup (60 ml) whole milk 3 …
Poached Pears in Cabernet Reduction
Serves 8 INGREDIENTS 1 bottle (750 ml) cabernet sauvignon 3 tablespoons (45 ml) honey 2 sticks (10 g) cinnamon 4 ripe pears 1 cup (240ml) …
Coconut Rice Cake
Courtesy of SousVide Supreme Culinary Specialist Madeline Fiore Makes 1 cake (6-inch/15 cm round or 9×5-inch/23×13 cm loaf) INGREDIENTS ¼ cup plus 2 teaspoons (70 …
Pumpkin Dulce de Leche Pudding with Meringue
Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ …
Applesauce Sous Vide
Makes 4 servings INGREDIENTS 4 apples, peeled, cored, and chopped 1 lemon, for juice ¼ cup (48 g) granulated sugar ½ teaspoon (2.5 ml) ground …
Floating Swans with Crème Anglaise
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 6 or 7 (with swans to spare) On the seventh day of Christmas SousVide Supreme brings to …
Peaches Sous Vide
Courtesy of Steve Cylka at theblackpeppercorn.com Serves 4 INGREDIENTS 4 peaches, halved and pitted ½ cup (120 ml) water ½ cup (96 g) sugar ⅓ …
Shrikhand (Saffron and Cardamom Yogurt)
Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 2 servings INGREDIENTS 2 cups (492 g) plain yogurt 1 pinch saffron 1 tablespoon (15 ml) water …
Turtle Brownies
Note: This is a combined sous vide and traditional oven recipe. Makes 24 On the 2nd day of Christmas, my true love gave to me… …
Key Lime Pie
Courtesy of Staff Blogger, Sophie Serves 8 INGREDIENTS For the Key Lime filling ½ cup (118ml ) key lime juice, from fresh key limes 14 …
Custard Gelato
Courtesy of Vivian Peterson of V Top Secret Chef Makes 6 to 8 servings INGREDIENTS 2 ¼ cups (540 ml) whole milk Pinch of salt …
Crème Brûlée Ice Cream
Courtesy of Staff Blogger, Sophie INGREDIENTS For the custard 1 cup plus 1 tablespoon ( 252 ml) milk 1 cup plus 1 tablespoon (252 ml) …
Whitney Miller’s White Chocolate Bread Pudding Sous Vide
with White Chocolate Sauce and Hibiscus Flower Courtesy of MasterChef winner Whitney Miller Serves 2 INGREDIENTS 1 cup (240 ml volume) French bread, cubed to …
James Briscione’s Berries Under Pressure
…as featured in Dessert Professional magazine. Strawberry Gelee Filled Doughnut, Buttermilk Ice Cream and Compressed Strawberries Courtesy of Chef James Briscione, The Institute for Culinary …