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Culinary Challenge 3 - Dessert

Nicholas_Gavin_68199

This week's objective: Use sous vide to make a new dessert or your favorite dessert in a new way. Some things to try are new takes on custards, confit fruits, converting starches to sugars(bananas are killer) and so on. Try out modern techniques you have been waiting to unleash such as encapsulations, foams, and hot set creams.

How to play: Take the challenge in your own kitchen, then share your results in this forum thread. Describe the dish you have chosen and techniques used to make it. Describe where your idea or inspiration came from and what your plan of attack was, and finally, post your pictures.

The top 3 posts will get their photos posted on ChefSteps' Pinterest board. Have your entries posted by Sunday 2/3.

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Comments

jim_53915

Awesome job! Great presentation!

seijoed

@Kurt, looks gorgeous. I actually was out digging through the candy bin to see if I could get an idea

Thanks!

kurt__32835

its a really nice combination you should try it

kurt__32835

i attached the photo it just it just didn't upload

seijoed

I think you missed the picture, it sounds like a ton of neat techniques and interesting combinations.

licorice choclit sounds quite different to me. I grew up in one of the licorice / salmiak countries I don't

think we ever mixed it with cocoa.

kurt__32835

i know im a bit late i just wanted to see what you guys think its sous vide pineapple in a lightly caramilized palm sugar and star anise syrup with pineapple sorbet , licorice chocolate soil , licorice meringue , licorice wafer , chocolate water mousse

tbriare

SOUS VIDE FLAN

Traditional flan recipe. Cooked in ramekins on homemade wire rack that I custom fit for my cambro.

Cooked for 45 minutes at 195 degrees. Refrigerated for 1 day. Came out tasting like heaven. Simple, yet so delicious.

Chris_Young_80640

@Pawal Taras — Really gorgeous.

prince_of_porcelain

@Pawal Taras - Looks great!

Pawe_Taras_62338

I'd love this web site:) every day I look with hope for something new

. I did a fruit salad with rose ice cream sous vide, lemon thyme foam as dressing

Brendan_Lee_56950

Cool thanks. I have been meaning to try that and all I have is red solo cups so I may have to test it out for myself!

jim_53915

@Brendan_Lee the size of the cup I used was 8 oz it was also paper. I would be concerned that plastic would melt if your not careful. As far as different sizes I don't see why you wouldn't be able to achieve the same in a 12 oz cup, the time may have to be adjusted slightly though.

Brendan_Lee_56950

@jim i'm guessing you made the cake in plastic cups? Any differences between the different sizes of cups, I've seen some recipes be very specific with regards to the type and size of the cup and even some who say paper over plastic.

jim_53915

@Brian the sponge cake was delicious, I cooked for 55 seconds in the microwave and ended up eating it all with none to spare. To extend the shelf life I would recommend using an air tight container and including a desicant to absorb the moisture in the air.

prince_of_porcelain

@jim - I just noticed you made the peanut butter sponge cake in your dish too. How'd it turn out? I've made several of the MC@H sponge cakes and if you don't eat them immediately (like 5 minutes) they seem to dry out really quickly. Maybe I'm MWing too long? Any suggestions on extending the shelf life?

prince_of_porcelain

I'd never heard of posset until Michael put his dish up. I thought about trying to make a chocolate posset rather than the panna cotta I planned, but wasn't sure how the chocolate would play with the citric acid. I'll definitely be making some type of posset soon though.

Shannon_Barnes_68642

I gave my sous vide a rest, and got out my fryer and made a horrendous amount of fried foods instead, in honor of super bowl sunday.

Mason_Perry_34060

Thanks for the recipe I will be trying it soon!

seijoed

Posset was a cool technique overall, I ended up reading several recipes over the weekend.

michaelnatkin

Everybody is killin' it. Here's the recipe for the posset... I need to move it over to ChefSteps but I've got in on Herb for now: http://herbivoracious.com/2013/02/saffron-date-posset-a-dessert-you-should-know-recipe.html

Allen_Johnson_67197

Some amazing dishes here. This week is going to be a little more challenging....

Grace_95227

@Chris, @Brian - those look absolutely delish!

Shannon_Barnes_68642

@Mason, your presentation is fantastic, LOVE the espresso with the dessert.

Shannon_Barnes_68642

@Brian, I'd kill for that plate, I loooove peanut butter! How creative and lovely!

crkoller

@Brian_Douglas molting Bella! That dish is stunning, thoroughly impressed; love the flavor profile and it looks obvious from the picture that the combination of textures would play off each other nicely

Mason_Perry_34060

Not sure why it's rotated... Got a new phone.. Still working it out....

Mason_Perry_34060

I'm sure after seeing everything mine is nothing special as everything looks great, I'm half drunk half way through the super bowl and I served Newcastle iceream with strawberry puree and sous vide banana with a shot of espresso and let me tell you it was fan@#&$8&@ tastic everyone cleaned their plate. I pretty much have no left overs which I guess is a good thing. Thanks modernist cooking!

jim_53915

Wow! Everyone made such awesome dishes!

seijoed

Very nice! My wife would kill for that plate