White Chocolate Coriander Brittle With Clementine Marmalade

For the White Chocolate Coriander Brittle:

1. Set circulator to 141°F (61°C) and preheat oven to 350°F.
2. Combine the white chocolate and butter in a sous vide pouch and seal. Cook in water bath for one hour to pasteurize.
3. Meanwhile, toast coriander seeds by baking in oven for 15 minutes (alternatively, toast in a small pan, dry, over high heat for 5 to 7 minutes).
4. Crush the toasted seeds using a grinder, a mortar and pestle, or on a cutting board. Set aside to use as garnish.
5. Line a sheet pan with a silicone baking mat or parchment paper. When the white chocolate is done, shake the pouch, then open while still hot and spread the chocolate mixture evenly onto the lined pan. Sprinkle with toasted coriander seeds.
6. Chill in the refrigerator until hardened, about 1 hour. Break into pieces.

For the Clementine Marmalade:

1. Set circulator to 181°F (83°F).
2. Wash the clementines, then strip the peel into thin pieces, chop, and place the peels in a separate bowl. Section all of the clementine segments.
3. Combine all ingredients into a large sous vide pouch. Seal and cook in water bath for 1 hour.
4. After cooking, shake the pouch and then chill in the refrigerator for at least 3 hours or overnight. Marmalade will thicken after chilling.
5. Serve with the white chocolate brittle.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.