Tag Archives: 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 Education. Serves 10 For the Buttermilk Ice Cream: 8 ounces (230 g) granulated sugar 8 large egg yolks 1/2 ounce (15 g) vanilla paste 18 ounces (500 g) heavy cream 18 ounces (500 g) buttermilk 1.6 ounces (45 g) lemon juice Pinch fine sea salt Prepare the ice cream base: Fill and preheat the sous vide water bath to 185F/85C. 1. Combine the sugar, egg yolks and vanilla paste in a bowl and whisk to … Read More