Lemongrass Panna Cotta


When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.


Lemongrass Panna Cotta

2 C heavy cream
1 C milk, 2%
1 packet (2½ tsp) gelatin
½ C granulated sugar
1 drop edible lemongrass oil extract
Pomegranate arils, to garnish


Chocolate Crumble

1 C cocoa powder
½ C powdered sugar
6 Tbsp butter, melted
3 Tbsp flour
½ C almond meal


Pistachio Crumble

1 C raw unsalted pistachios, shelled
½ C almond meal
½ C powdered sugar
5 Tbsp butter, melted
2½ Tbsp flour

Almond Crumble

1 C almond meal
6 Tbsp butter, melted
3 Tbsp flour
½ C powdered sugar



  • Sous vide circulator
  • Sous vide pouch
  • Food processor or blender
  • Sheet pan


Prepping time: 20 minutes / 1 hour cooking time (excludes sous vide cooking)


6 servings


For the Crumbles:

  1. Each crumble is prepared the same way. Combine all ingredients except butter in a blender or food processor and blend. Slowly incorporate the melted butter until small clumps appear.
  2. Spread each mixture as flat and evenly as possible on a sheet pan and bake at 325°F for 10 to 15 minutes. Remove from oven and cool.

For the Lemongrass Panna Cotta:

  1. Combine gelatin and milk in a mixing bowl and set aside to “bloom” for 10 minutes.
  2. Meanwhile, mix together heavy cream, sugar, and lemongrass oil. Then, incorporate the milk-gelatin mixture into the heavy cream mixture and whisk well.
  3. Pour cream into a large sous-vide pouch and cook at 194°F (90°C) for one hour.
  4. Remove from the water bath and chill in the refrigerator for at least four hours, or overnight for best results.

To Serve:

Once it has set, open the pouch and spoon the panna cotta into small glasses. Top with chocolate, almond, and pistachio crumbles. Finish with pomegranate arils.