Kalisha Blair is a professional chef and culinary instructor with over 15 years of experience in the Hospitality industry. She writes and develops recipes and produces cooking videos simple enough for the home cook to follow along. To download your guide to getting started in sous vide for under $100, please visit https://www.kalishablair.com/sous-vide.
Thick. Rich. Creamy. Decadent.
Need an easy 3 ingredient dessert that can be made in advance for your next dinner party? This showstopper fits the bill.
This recipe idea originally came from The Family Meal cookbook by Ferran Adria. Because it is a custard recipe I thought it would be an ideal recipe to cook using the sous vide method.
If you know anything about cooking custards, then you know they can be tricky. Cooking your custard above 185°F (85°C) pretty much guarantees scrambling your eggs, and this is not the type of recipe that you want to mess up. Even though it has only 3 ingredients, the white chocolate can be pretty expensive depending on the brand that you buy so by sous viding the custard you guarantee success by making sure you don't cook it at too high a temperature.
One of the things I love about this recipe is that it's simple to make in advance. So if you're having a dinner party or even a potluck, this is something that you can make and take - just be prepared for compliments!
You can garnish this white chocolate cream any way you like. Fresh berries will be the obvious way to go, but you could also garnish it with toasted nuts, candied citrus peel, or white or dark chocolate curls if you have them. If you have time to make tuile cookies or want to serve the white chocolate cream with store-bought wafer cookies, the crunch would be a nice contrast to the silky white chocolate cream.
Feel free to adjust the portion sizes of this recipe. Because the white chocolate cream is so rich I divided it into 6 portion cups, but you can use 4 cups if you want to give each person a little bit more. You can also pour it in a larger serving dish and then scoop out portions of the cream into glasses for a fun variation. This mixture is so creamy you can probably put it in a Piping Bag with a star tip and pipe it into cups or shot glasses for an extra special presentation.
Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! - Jason
Modernist Tools, Ingredients, and Techniques Used
If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide sous vide white chocolate cream recipe you can check out the following.
Cooking Instructions for Sous Vide White Chocolate Cream
For the White Chocolate Cream
Preheat a water bath to 175°F (79.4°C).
Place the egg yolks and heavy cream into a sous vide bag and whisk well. Break up the white chocolate into smaller pieces and add it to the bag as well. Seal the bag using the water displacement method to get out as much air as possible.
Place sealed bag in the water bath and cook for 1 hour.
To Assemble
Remove the white chocolate cream from the bath and transfer to a measuring cup or a container with a pour spout. At this point, the mixture may look separated or curdled. Just give it a quick whisk to smooth it out. Pour into your ramekins and refrigerate for at least 1 hour or until firm.
Garnish with fresh berries or whatever you like and serve!
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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