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Sous Vide Peaches - Recipe by sousvidetools.com

Peaches and Almond Cream

Peaches and Almond Cream Fruits
  • COOK TIME: 20 Minutes
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Medium
  • SERVES: 4


  • 5 Peaches
  • 400ml Milk
  • 200g Ground Almonds, toasted
  • 150g Sugar
  • 2 Cardamon Pods, crushed
  • 4 Leaves Gelatine, soaked in water


The toasted almonds add an extra bite to this delicious dish, while the cardamon adds an elegant freshness. You will want to keep the liquid for the panna cotta..


  1. Preheat your water bath to 80 degrees
  2. Toast the almonds in a pan
  3. Add the milk, sugar and cardamon pods to the toasted almonds. Infuse the liquid in a pan (but do not let it boil). Allow to cool
  4. Remove the stones from the peaches and place in a vacuum pouch along with the cooled liquid and use the vacuum packaging machine to seal
  5. Put the pouch into your water bath for 15 to 20 minutes. This depends on the ripeness of your fruit
  6. Keep checking the bath to make sure the water is covering the pouch
  7. Remove the peaches from the bath and refrigerate until required
  8. Pass the remaining liquid through a sieve onto soaked gelatine, allowing the gelatine to dissolve
  9. Pour the mixture into moulds and refrigerate for 4 hours until set
  10. From this, you have created sous vide peach and almond panna cotta

Chef’s Tip –

This dish would work just as well with apricots.

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