2 Tbsp olive oil
2 Tbsp unsalted butter
1 C powdered sugar, plus extra to garnish
⅓ C flour
½ C almond flour
3 egg whites
½ tsp vanilla extract
⅛ tsp salt
¼ tsp baking powder
1 C pomegranate juice
¼ C beet juice
¼ tsp lemon zest
3 Tbsp powdered fruit pectin
¼ C sugar
Prepping time: 25 minutes / Cooking time: 45 minutes (excludes sous vide cooking)
8
Cut the financiers in half horizontally. Add a few teaspoons of jelly, then carefully place the top back on. Pour jelly on top, if desired, and sprinkle with powdered sugar.
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.
Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.
Chris Taylor and Paul Arguin—award-winning bakers behind The New Pie—share their recipe for the ultimate apple pie made using sous vide.
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The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.