Sous Vide Pots De Crème
This decadent dessert is served with raspberry sauce to cut through the richness
Makes enough for: 4 people
Equipment
- 4 x 125mls lidded jars
Ingredients
For the Pots De Crème
- 250 g cream
- 90 g dark chocolate, broken up
- 3 egg yolks
- 50 g fructose
- 2 g fine salt
For the Raspberry Sauce
- 85 g frozen raspberries
- 14 g fructose
- 2.5 mls lemon juice
Method
For the Pots De Crème
- Heat your sous vide cooker to 83° Celsius
- Place the cream and chocolate into a sauce pan and heat over a medium temperature
- Stir occasionally until the chocolate melts then set aside to cool slightly
- Place the egg yolks, fructose and salt into a mixing bowl
- Whisk to combine then add the cream mixture
- Whisk until combined then divide the mixture between the jars
- Screw the lids on finger tight then carefully place the jars into the sous vide cooker making sure they don't topple over
- Cook for 1 hour then remove from the sous vide and leave to stand until cool
- Place into the fridge to set for at least 6 hours
For the Raspberry Sauce
- Place the raspberries, fructose and lemon juice into a small saucepan
- Heat over a medium temperature, stirring frequently, until thick
- Strain if you don't like the seeds and refrigerate until needed
To serve
- Top each pots de crème with some of the raspberry sauce and serve