Desserts, fruits and others

Corn on the cob at 85 °C

Ingredients 1 fresh cob (300 g) 45 g of Idiazabal cheese 20 g of olive oil 5 g of espelette pepper 1/4 of a lemon (69 […]

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Pear tart at 84 °C

Ingredients 2 conference pears (230 g each) 200 g of water 200 g of sugar 40 g of rum 1/2 a vanilla pod (7 g) 1 […]

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Coconut rice pudding

Ingredients: 150 g parboiled rice 200 g of milk 150 g of coconut milk 50 g of cream 4 g of cinnamon Caramelising sugar Preparation: To prepare […]

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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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Sous-Vide Temperature & Time Guide for Fruits
Looking for cooking temperatures & times?

Sous-Vide Temperature & Time Guide for Fruits

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann