1 lb brioche loaf or rolls, broken or cut into small pieces
½ C golden raisins
1 C whole milk
1 C heavy cream
¼ tsp sea salt
½ tsp vanilla bean or extract
3 large eggs
½ C white sugar
½ tsp orange zest
2 Tbsp butter, melted
Butter or nonstick spray
Confectioners’ sugar (optional)
Mint leaves (optional)
4 yellow peaches, sliced
2/3 C water
1 C white sugar
¾ C bourbon
1 Tbsp lemon juice
Prepping time: 35 minutes / Cooking time: 15 minutes (excludes sous vide cooking)
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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.
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Dedicated to the Art & Science of Sous Vide
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.