Tag Archives: sous vide dessert

Sous Vide Sweet Potatoes Foster

Courtesy of MasterChef’s Whitney Miller Serves 4 INGREDIENTS For the potatoes 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm) 2 tablespoons (30 ml) unsalted butter 3-1/2 tablespoons (52.5 g) light brown sugar Pinch ground cinnamon 1 teaspoon (5 ml) fresh orange juice 1-1/2 tablespoons (22.5 ml) rum For the salted pecans 1/2 cup (60 g) pecan halves 1/8 teaspoons olive oil Pinch sea salt 1-1/2 quarts (1.4 liter) butter pecan ice cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single … Read More

Caramel Apple Rice Pudding

Serves 6 INGREDIENTS 2 tablespoons (28 g) unsalted butter 3 apples (Fuji or Gala or your favorite cooking apple) peeled, cored, and diced 1 cup (90 g) Arborio rice 1/2 cup (75 g) golden raisins 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) salt 1-1/2 cups (360 ml) half and half cream 1 cup (240 ml) milk1/2 cup (120 ml) Torani Caramel (or Sugar-Free Caramel) Syrup Whipped cream, for garnish (optional) INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch, and use the displacement method … Read More

Sweet Corn Cheesecake Sous Vide

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa Courtesy of Season 1 MasterChef Winner Whitney Miller Serves 4 INGREDIENTS For the cheesecake 1/4 cup (60 ml) heavy cream 1/2 cup (80 g) fresh sweet corn kernels 1 large whole egg 1/3 cup (63 g) granulated sugar 1 (8 ounce/228 g) package cream cheese, softened 1/4 cup (60ml) sour cream 1/2 tablespoon (7.5 ml) all-purpose flour 1/8 teaspoon (1.25 ml) orange zest For the crumble 1/4 cup (45 g) fine ground cornmeal 2 tablespoons (30ml) granulated sugar pinch sea salt pinch powdered ginger 1-1/2 tablespoons (21 g) cold unsalted butter, cubed … Read More

Strawberry-Blueberry Coulis Sous Vide

Makes about a cup (240 ml) INGREDIENTS 1 cup (150 g) ripe strawberries, stemmed, washed, and quartered 1 cup (150 g) fresh blueberries, stemmed and washed 1/4 to 1/2 cup (48 to 96 g) granulated sugar* Juice of 1 lemon   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180F/82C. Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.) Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the … Read More

Peach Bread Pudding Sous Vide

… with Sweet Tea Rum Sauce Courtesy of MasterChef season one Winner Whitney Miller Serves 5 INGREDIENTS For the bread pudding 1 French baguette, crust removed, cut into 1-inch cubes (about 3 cups) 1 cup (240 ml) half-and-half 1/3 cup (80 ml) heavy cream 1 large egg, whole 3 large egg yolks ½ cup (96 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract Pinch cinnamon 2 small peaches, diced (or 1 cup frozen slices, thawed and diced) For the sweet tea rum sauce 1 ¼ cups (305 ml) water 1 tea bag (black unflavored tea) 1 cup (192 g) … Read More

Sous Vide Poached Pears

with Port Wine, Cherries and Gorgonzola Cheese Courtesy of John Biswanger Serves 4 INGREDIENTS 2 firm, ripe pears, peeled, cored, and halved 4 ounces (112 g) gorgonzola cheese, softened 1/2 cup (66 g) dried cherries, chopped 1/2 cup (120 ml) tawny port 2 teaspoons (10 ml) honey 1 teaspoon (5 ml) pure vanilla extract 1/2 cup (60 g) toasted pecans, chopped and lightly toasted 4 sprigs mint, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 165F/ 74C. In a bowl, mix together the cheese and dried cherries and use one-half of this mixture to fill the cavity … Read More

Sous Vide Bounet

Courtesy of Stefan Boer of Stefan Gourmet SousVide Supreme Recipe Contest Winner Serves 4 INGREDIENTS 12 ounces (350 ml) milk 10 pairs (50 g) Amaretti di Sorrono cookies (plus 2 pairs reserved for decoration) 2 tablelspoons (25 g) cocoa powder, plus a bit more for decoration 1 1/2 ounces (50 ml) dark rum 5 tablespoons (75 g) vanilla sugar* 1/2 cup (100 g) granulated sugar 5 egg yolks *Store granulated table sugar in a tightly-sealed container with previously-used vanilla beans to make your own cheap and delicious vanilla sugar!   INSTRUCTIONS Preheat the traditional oven to 250F/120C. While it’s heating, elevate … Read More

Classic Crème Brûlée

Serves 4 to 6 INGREDIENTS 2 cups (470 ml) heavy cream 4 egg yolks 1/4 cup (57 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS To properly set the level of water: Raise the perforated bottom grill by placing it atop a baking rack. Select 4 to 6 ramekins or custard cups that will fit comfortably inside the water oven to cook your custard. Fill them with water and position them on the perforated grill. Fill the water oven with just enough water to come within ¼ … Read More

Egg Nog Cheesecakes

Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust 1/4 cup (57 g) graham cracker crumbs 1/4 cup  (57g) finely chopped pecans 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend) 2 tablespoons (30 ml) melted butter Butter for greasing ramekins or custard cups For the filling 12 ounces (342 g) cream cheese, softened 1/2 cup (95 g) sugar (or equivalent sugar substitute) 2 large eggs, at room temperature 1 teaspoon (5 ml) vanilla extract 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract) 1/8 teaspoon (0.6 ml) ground cinnamon 1/8 teaspoon … Read More

How to Temper Chocolate

Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009) INGREDIENTS 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly   INSTRUCTIONS Fill and preheat the SousVide Supreme to 115F/46C. Put about 12 ounces (340 g) of the chocolate into a medium metal or Pyrex bowl. Carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid. Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reached 115F/46C when measured with a candy thermometer or digital thermometer. … Read More

Olive Oil Cake

Courtesy of Recipe Contest Winner, Catherine Perry INGREDIENTS 3 ounces (90 ml) olive oil 4 ounces (114 g) white sugar 2 eggs, separated (both yolks and whites will be used) 1 pinch crème of tartar (or 1/8 teaspoon (0.6 ml) white vinegar) 1 teaspoon (5 g) orange extract 1 teaspoon (5 ml) chopped fresh rosemary 1 teaspoon (5 ml) coarsely ground fennel seed 5 ounces (142 g) self-rising flour   INSTRUCTIONS To fill the SousVide Supreme to the proper level, first half fill an 8 to 9 inch (20 to 23 cm) round stainless mixing bowl with water and set it on the perforated … Read More

Pumpkin Bread Sous Vide

Makes 3 mini loaves (about 15 to 18 slices) or mini Bundts INGREDIENTS 2 cups (425 g) sous vide cooked pumpkin puree (or canned pumpkin) 4 eggs 1/2 cup (120 ml) melted butter 1/2 cup (120 ml) vegetable oil 2/3 cup (150 ml) water 3 cups (575 g) white sugar 3 1/2 cups (348 g) all-purpose flour 2 teaspoons (10 ml) baking soda 1 1/2 teaspoons (7.5 ml) salt 1 1/2 teaspoon (7.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) ground clove   INSTRUCTIONS Fill the water oven … Read More