6 fl oz pineapple juice
¼ tsp lecithin
16 oz pineapple rings, sliced
½ C granulated sugar
1 Tbsp butter
1 Tbsp kaffir lime leaves, roughly chopped
3 C cake flour
4 tsp baking powder
3 tsp cardamom, ground
½ tsp salt
1 cup (2 sticks) butter, softened
2 C sugar
2 vanilla beans, scraped
4 Tbsp orange zest
4 Tbsp lemon zest
2 Tbsp plus 1 Tbsp coconut rum, divided (optional)
Powdered sugar, to garnish (optional)
Prepping Time: 35-40 minutes/Cooking Time: 45 minutes (excludes sous vide cooking)
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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!