3 C high-quality white chocolate
2 Tbsp unsalted butter
3 tsp coriander seeds, crushed
3 lbs seedless clementines, flesh and peels
2 3⁄4 C granulated cane sugar
4 Tbsp lemon juice
1 1⁄2 Tbsp pectin
Prepping time: 15 minutes / Cooking time: 1 hour, 15 minutes / Sous vide cooking time: 2 hours
Chef Irvin Van Oordt pairs vaccum-sealing with the freezer to create a white chocolate "sponge."
Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.
Luxurious chocolate pudding is topped off with an even more luxurious créme anglaise.