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Sous-Vide Temperature & Time Guide for Fruits
Desserts, fruits and others
Catalan crème brûlée of almond praline
The use of vacuum in this recipe results in a pasteurised product without problems. This is because this technique enables the temperature to be controlled throughout […]
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Citrus fruit and mango cup
By using the vacuum for this recipe we manage to achieve more flavour and taste from the infusions. Also, as the temperature remains uniform and constant, […]
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Apple nest
Ingredients: 2 apples 50 g butter 50 g sugar 20 g butter Kataifi pastry, to taste Icing sugar, to taste Custard to finish Instructions: Peel and […]
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Pear in red wine
In today’s recipe, our chef Enrique Fleischmann has decided to use the pear as the main ingredient of the dish because it is a fruit that […]
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Piña Colada Cannelloni
Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]
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Mezcal Rompope
Sous-vide cooked mezcal rompope: Ingredients 8 egg yolks 500 gr muilk 250 gr sugar 1/2 cinnamon stick 250 gr Mezcal Instructions: Vacuum pack all ingredients and […]
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