1 dragon fruit (magenta flesh), skinned and diced
2 Tbsp honey
2 tsp lemon juice
Pinch of kosher salt
¼ C heavy cream
½ C coconut water
¼ C coconut milk
2 tsp sugar
1 tsp lecithin (available on amazon.com)
1 oz graham crackers
1 oz roasted hazelnuts
½ C pomelo, juiced
½ tsp shallots, minced
4 Tbsp sugar
2 Tbsp rice vinegar
¼ tsp xanthan gum (available on amazon.com)
Prepping time: 30 minutes / Cooking time: 3 hours (excludes sous vide cooking)
4 servings
This sous vide cake was presented as part of a tribute to renowned chef Jacques Pepin by Cuisine Solutions' chefs during the annual International Association of Culinary Professionals’ (IACP) conference.
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.