Our Favourite Sous Vide Desserts To Try At Home | The Tool Shed
Our Favourite Sous Vide Desserts To Try At Home
When you think sous vide cooking, you probably don’t think desserts. The method is more commonly associated with achieving the perfectly done steak, or perhaps a succulent chicken breast, but did you know it can be used to create some super tasty desserts?
This recipe comes from Jersey-based Michelin starred chef Mark Jordan, and combines the great complementary tastes of banana and hazelnut.
We also love it because the crunchy puff pastry contrasts really well with the creamy texture of the praline ice cream, and the stickiness of a caramelised banana!
We think this dessert works great as a summer dessert, and adds a bit of colour and pizzazz to the table!
This wonderfully presented dish comes from another Michelin starred chef, Russell Brown, and again uses some great complementary flavours and colours, with the fruity apricots working well with the ice cream and the light almond sponge.
This is quite a straightforward dish to put together, and you can even make things that little bit easier for yourself by preparing the ice cream and the almond praline the day before, meaning less time in the kitchen and more time mingling with your guests.
We recommend pairing this dish up with a sweet white wine for the ultimate combination!
While blue cheese may not be to everybody’s tastes, we think it works great in this dish alongside some sweet poached pears and a walnut praline.
What we love about this dish is that it’s a perfect solution to those that can’t decide between a sweet dessert or a cheese board.
Why not create a sweet syrup to go with your pears by using red wine, star anise and liquorice sticks with some sugar?
One for the chocolate lovers, this recipe comes from Nigel Mendham, and is much more suited to the cold winter months.
It makes use of some great winter ingredients such as squash and chestnuts, giving it a delicious Christmassy feel.
It’s definitely one of the tougher sous-vide recipes to crack, but if you can get it right, the results are spectacular!
The fragrance of the elderflower, the zest of the apples and the crispness of the sorrel granita all combine beautifully to create a refreshing dessert that you’ll be proud to call your own.
You can either choose to make your own honeycomb for the biscuit, or as an alternative it’s often available at your local supermarket.
We have plenty more sous-vide dessert recipes in The Toolshed for you to check out if these have whet your appetite, and it’s really worth thinking outside the box when it comes to sousvide and really getting the most out of your equipment.