Engaging With the Art of Sous Vide Desserts
Why hello there, friends! It's Ewan here, coming to you from the idyllic setting of Gold Coast, Australia. As always, I'm living the dream, surrounded by surf, sunshine, and of course, my beloved sous vide machine. Oh, and let's not forget Coral and Heath, my two jolly apprentices in the kitchen!
Have you tried sous vide cooking for desserts yet? If you thought sous vide was only for steak and eggs, then hang on to your chef's hats! This technique can work wonders for your sweet tooth too. Sous vide – French for 'under vacuum' – is a method of cooking that involves sealing food in airtight plastic bags, and then cooking it in water at an accurately regulated temperature. It's a brilliant way of ensuring that your food is cooked evenly and retains maximum flavor and moisture. And just between us – it's also a pretty slick way to impress your dinner guests!
Tantalising Sous Vide Crème Brûlée
If you're in the mood for a dessert that combines smooth decadence with a touch of drama – enter the sous vide crème brûlée! This classic French dish is a real treat to the palate with its silky custard base and crackling layer of burnt caramel. Making crème brûlée doesn't require a diploma from Le Cordon Bleu, especially not with a sous vide machine in your kitchen. When you're cooking it sous vide, you get to avoid the messy business of baking it in a water bath. Instead, the entire process becomes as effortless as sipping sangria on a Sunday afternoon.
You're probably wondering how to get started, right? No worries, I've got your back! First, gather your ingredients: cream, vanilla bean, egg yolks, and sugar – both for the custard and the brûlée topping. Now, plunge into the details: heat the cream with the vanilla, whisk the yolks with sugar, blend them together, and then seal in bags with your friendly neighborhood vacuum sealer. In it goes into the sous vide water bath at 176°F (80°C) for an hour. Cool it down, refrigerate for a couple of hours, sprinkle sugar on top, torch the sugar until it's caramelised – and voila! You have your sous vide crème brûlée, crackling and ready!
Dazzling Sous Vide Lemon Curd
Alrighty, now let's say you're a fan of tangy delights. Lemon curd is the epitome of sweet and sour harmony, and making it the sous vide way ensures a super creamy texture and bold, bright flavors.
Before the sous vide era, making lemon curd required serious babysitting work – standing over the stove, stirring, doubling boiling – basically lots of fussing to avoid curdling. But sous vide takes care of all that. Just whisk together eggs, sugar, lemon zest, juice, and a bit of salt, bag it up, and plop it into the water bath at 167°F (75°C) for around 90 minutes. When it's nice and thick, blend in some unsalted butter, strain it, and pop it into the fridge. It's as simple as pie. Or should I say, as simple as sous vide lemon curd!
Sumptuous Sous Vide Poached Pears
Alright, let's shift gears and skirt around the land of dairy a bit. Sous vide poached pears are a juicily delightful dessert choice. It's a light, refreshing dessert, and the beauty of this recipe lies in its simplicity and adaptability. As a fruity bonus, it’s also vegan and gluten-free!
Start by peeling some ripe but firm pears, then gently simmer them with your choice of sweet wine (I fancy a good Moscato), sugar, and whatever spices you fancy. I typically go for a warm mix of cinnamon, nutmeg, and star anise. Zip it all up in a bag and into the water bath it goes at 185°F (85°C) for at least an hour. Once it's done, let it cool, and serve the pears with a generous drizzle of the poaching liquid. It's the kind of indulgence that makes you feel saintly too!
Decadent Sous Vide Chocolate Ganache
And finally, because it feels almost criminal not to include chocolate in a dessert spread, here's a tried-and-true favorite in my home: decadent sous vide chocolate ganache. It’s creamy, luscious, and oh so versatile! You can dunk berries in it, slather it over cakes, sneak spoonfuls when nobody's watching – the sky's the limit!
When you’re making it the sous vide way, you’re essentially streamlining the traditional, stove-based method, and reducing the hassle of monitoring temperature fluctuations. You simply combine your chopped chocolate and cream in a bag, squeeze out all the air, and in it goes your sous vide water bath at 115°F (46°C) for an hour. After that, give it a good shake, let it cool, and refrigerate for a couple of hours. Now, grab a spoon and try not to eat it all in one go!
So, dear friends, these are my go-to sous vide dessert recipes to woo guests, surprise kids, and connect with the simple joys of home cooking. Give these a whirl on your sweet expedition, and remember – in the world of sous vide, patience is key. Slow and steady might not win the race, but it sure does make some delightful desserts!