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Sous-Vide Temperature & Time Guide for Fruits
Desserts, fruits and others
Cardamom, tonka bean and orange-infused French toast
Ingredients: 1 brioche bun 500 g of milk 100 g of cream 60 g of sugar 10 g of cardamom 1 tonka bean 1 orange Caramelising sugar […]
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Tonkotsu ramen
Ingredients: 2 kg pork bones 1 pig’s foot 3 litres of water 5 peeled garlics 1 onion 50 g of soy sauce 4 eggs 100 g […]
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Caramel sous-vide ice cream
Ingredients: 4 egg yolks 70 g of sugar 175 g of cream 25 werthel type caramels For decoration 50 g of popcorn 100 g of broken […]
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Tolosa sous-vide beans
Ingredients: 500 g of Tolosa beans 1250 ml of water 20 g of salt 10 g of virgin olive oil Basque chilli peppers Kale Preparation: To begin, […]
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Figs with cream infused in green tea
Ingredients: 400 g of fresh figs 50 g of mirin 20 g of honey Half a cinnamon stick 3 g of aniseed 20 g of sherry vinegar […]
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Macerated cherries with yoghurt ice cream
Ingredients: 200 g large cherries 20 g white sugar 5 g balsamic vinegar 5 g Kirsch (cherry brandy) Black pepper Yogurt ice cream Preparation: To make […]
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