4 C heavy cream
1 drop peppermint extract
2 Tbsp peppermint candy, crushed, to garnish
3 C whole milk
2 C heavy cream
½ C butterscotch schnapps
¼ C dark rum or bourbon
¼ C sugar (optional)
1 Tbsp vanilla extract
8 oz 70% dark chocolate (Valrhona cocoa recommended)
Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Pour into mugs and top with peppermint whipped cream and a sprinkle of crushed peppermint candy.
Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!