Tag Archives: sous vide desserts

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… Two Turtle Brownies… INGREDIENTS 1 recipe Sous Vide Dulce de Leche  1 package (18 ounces/500 g) chocolate cake mix 6 tablespoons (84 g) butter, melted 1 can (12 ounce/360 ml) evaporated milk20x30 1 cup (180 g) semi-sweet chocolate chips 4 ounces (113 g) pecan pieces DIRECTIONS Prepare the Dulce de Leche according to the sous vide recipe at least one day (and up to a week or two) in advance. Preheat the traditional oven to … Read More

Key Lime Pie

There is nothing quite like home-made key lime pie. It’s the perfect summer dessert, tart and creamy with a buttery crunch. I also love the sunny yellow color of this dessert. You could make it with normal Persian limes, but key limes really give this tart that distinctive and delicious edge. Some key lime pies are covered with a meringue topping; however I prefer fresh cream which complements the tart lime flavor so well. The original recipe for key lime pie did not require any cooking. The lime juice mixed with the egg yolks caused the proteins to coagulate and … Read More

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 2/3 cups (125 g) sugar 6 egg yolks 2/3 cup (156 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the milk and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method … Read More

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 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

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