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Spicy Pina Colada Dark Chocolate Bar

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

This Spicy Pina Colada Dark Chocolate Bar was the second in a series of four bars I made earlier this year, as a result of an Instagram poll. This was the first.

I received a few suggestions for pineapple from the those who responded to my poll. I immediately thought of Pina Colada - one of the very first alcoholic drinks I tried when I became of age. Coconut and pineapple are a tropical dream couple I simply can't resist.

When we were kids, as we often did with mango, we would sometimes eat pineapples before fully ripened, sprinkled with a little salt and pepper sauce. That's why I worked in the spicy addition to this recipe.

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

I attended a work function a few weeks ago and while I was waiting to partake in one (or three) of the mini, mouthwatering dessert choices, I chatted with the president's spouse.

They had recently returned from a trip to the Azores and she was raving about the pineapples. She was particularly taken with the salty notes, intense flavour, size and the two years it took to grow them.

I couldn't help but salivate and then I remembered I still hadn't shared these bars...

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

Decorating The Mold

I purchased this mold a little while back because it reminded me of pineapple, even before I added the colour. The Dude calls it the braid mold. It's shallow enough that it works as a solid bar, but also does well as a filled bar (to come).

I layered a couple shades of green, yellow and bronze cocoa butter to mimic pineapple skin. I used my airbrush to add random flicks of yellow, then lightly layered the colours until I was satisfied with the look.

By lightly, I mean don't spray it on opaque. I was still able to see light come through the mold and colours when I held it up to the window. They looked a great deal better than they do in these photos.

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

Pina Colada on Dark

I caramelized fresh pineapple slices in a boozy, coconut, lime, brown sugar and a touch of salt concoction, then dried them in my dehydrator. The dehydrated pineapple slices were an amazing snack on their own, but I combined them with toasted coconut, Aleppo pepper flakes and laid then onto the tempered dark chocolate before it set in the mold.

Not everyone likes dehydrated fruit, so I made three with and for the other three, I replaced them with freeze-dried pineapple - those were my preference.

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

White Variation

Initially, I made the bars with white chocolate, to really capture that pina colada look (see photo above). The white worked better with the freeze-dried fruit - the dehydrated fruit made the combination a little too sweet.

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

Give it a try, play with the flavours and let me know your results! If you happen to live where you can get your hands and lips on sone Azores pineapple...well, enjoy a slice, or ten, for me!

Spicy Pina Colada Dark Chocolate Bar with coconut rum-soaked dehydrated and freeze-dried pineapple, shaved coconut and Aleppo flakes on dark chocolate.

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Sous Vide Crème Fraîche {Dairy + Non-Dairy}

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.

OK, so I know you can just as easily run to the store and grab a tub, but making Sous Vide Crème Fraîche at home is just so satisfying. In fact, making most things from scratch is extremely gratifying.

It takes me back to my childhood, when my grandparents made most things from scratch, and usually with ingredients that were homegrown. We grow a number of our own vegetables, but our hope is to one day live completely off the land.

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.

Crème Fraîche

Crème fraîche is a French soured/cultured cream, much like sour cream, but with a little more fat and less tang. Unlike sour cream, crème fraîche whips up beautifully and can doesn't curdle when heated.

I love the rich, creamy, mild tang it adds to sweet dishes, like my loaded French toast below - so freaking good! I also love adding a dollop atop fresh fruits or desserts, swirling it into soups, or to enrich sauces. Yummy and aesthetically pleasing!

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.

Why Sous Vide?

Crème fraîche can just as easily be made without sous vide - simply mix the cream and buttermilk or sour cream and allow it to sit at room temperature for 24 hours.

Depending on how much the temperature in your room fluctuates, the mixture can go off and has to be discarded. With the sous vide method, the temperature remains consistent throughout the cook.

It takes some time, but it's mostly hands-off and a little shorter than the non-sous vide method.

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.

Non-Dairy Version

I can't always handle dairy and having grown up on coconut milk, I tend to use it in place of cow's milk in my day-to-day. The process is the same, but with coconut cream, citrus (I like lime instead of lemon, as it reminds me of a dessert my grandma makes) and optional salt/sugar.

It works best with coconut cream that does not contain any additives, so check the labelling, or make your own at home - the best! You may need to shake the jar a couple times, if you see signs of separation during the cook.

Now all that is left to do is enjoy!!

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.
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5 from 1 vote

Sous Vide Crème Fraîche

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.
Prep Time7 minutes
Cook Time12 hours
Course: Condiment
Cuisine: French
Keyword: creme fraiche, sous vide
Servings: 6
Author: i sugar coat it!

Ingredients

Dairy version:

  • 200 milliliters 35% whipping cream
  • 20 milliliters buttermilk or sour cream

Non-dairy version:

  • 200 milliliters coconut cream
  • 20 milliliters lime or lemon juice freshly squeezed

Instructions

  • Add water to a heavy-duty pot, attach your immersion cooker and heat water bath to 35ºC/95ºF.
  • Add the whipping cream and buttermilk or coconut cream and citrus juice to a canning jar, seal and add to heated water. Cook for 8-12 hours. (I usually check the consistency around the eighth hour and continue cooking up to 12 hours, if needed)
  • Remove from water bath when time is up and place on a towel on a counter to cool. While cooling, prepare a water bath (ice and cold water) and submerge the jar to cool further. If cooking in a bag, transfer to the ice bath immediately, as there is no risk of a jar cracking. Transfer to the refrigerator overnight. Enjoy! (this will keep for up to 3 weeks, refrigerated)

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Berry Apricot Frangipane Tart

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

Stone Fruits

Peaches, plums, cherries, apricots and the like are perfectly ripe for the picking at this time of year. We are on stone fruit overload and not complaining.

Cherries are a definite fave and I always overdo it and in some instances have eaten myself sick with cherries. I am dangerously attracted to their jewel-tone and crisp, bitter-sweet bite. They bake up beautifully in tarts and are simply irresistible, swirled into ice cream.

But, I digress... today is all about the juicy, fiery orange apricot and a few berries.

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

Homemade Tart Shells

I share lots of tips and tricks throughout the blog for making professional-looking tart shells.

Start with fresh, quality ingredients - I like European-style butter, marcona almonds, and free-run eggs. Keep it cool - when rolling, molding and before baking - to help the dough keep its shape.

If filling your shells with a no-bake filling, check my post here for easy, delish tips for keeping your crust crisp.

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

Frangipane

Four ingredients to fabulosity - butter, sugar, eggs, almonds (or pistachio) - top with fruit and nuts, or not and bake to deliciously, fluffy, toasted perfection.

I like to use almonds with some of the skin on, for added specks in the finished cream. A touch of almond liqueur always adds a nice touch, as well!

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

Must-Have Pastry Tools

For my best tarts, I like to use the following pastry tools:

  • Stand Mixer - I am really loving my powder pink Ankarsrum Assistent
  • Perforated sheet pan - no having to prick the pastry base with these babies. They allow heat/air-flow to bake up your pastry perfectly.
  • Silpain silicone mat - again, airflow and a nice pattern on your pastry crust.
  • Perforated tart molds - as above, heat/air flow and that polka-dotty pattern. Plus, less to clean. 😉
  • Rolling pin - I prefer working with a wooden rolling pin, but I like using this one with the guides to produce evenly rolled dough.
  • Small, sharp knife - for cutting strips and cleaning up the edges after molding. I sometimes use a pizza cutter or when I want to be fancy and efficient, a pastry wheel.

Disclaimer: The above list, and some some sections throughout this post, contain affiliate links. Purchasing through these links may result in a small commission to I Sugar Coat It.

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

Glazin' or Jammin'

Once baked and while still warm, use a pastry brush to apply a thin layer of apricot glaze or jam to give your Berry Apricot Frangipane tarts bakery-status shine.

I don't have a photo showing the cut of the apricot-blueberry tart, as it went to a neighbour.

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.

All that is left to do is ENJOY!!

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane.
Print Recipe

Berry Apricot Frangipane Tart

Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.
Prep Time1 hour 30 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: Italian
Keyword: desserts, frangipane, pate sucree, tarts
Servings: 8
Author: i sugar coat it!

Ingredients

For the tart pastry:

  • 150 grams unsalted butter
  • 95 grams confectioners' sugar
  • 30 grams ground marcona almonds
  • 1 gram sea salt
  • 1 vanilla bean scraped
  • 58 grams egg 1 egg (large or extra-large depending where you are)
  • 2-4 grams amaretto optional
  • 250 grams all-purpose flour

For the filling:

  • 125 grams unsalted butter room temperature
  • 125 grams granulated sugar
  • 125 grams freshly almonds
  • 25 grams all-purpose flour
  • 2 large eggs
  • 29 grams rum optional
  • fresh apricot and berries as needed
  • apricot glaze or jam optional

Instructions

Make the tart pastry:

  • Place the butter, sugar, ground almonds, salt and vanilla in the bowl of a mixer and beat until well combined. Add the eggs, one at a time, while beating and incorporate fully. Scrape the bowl, if needed, between additions. Add the flour and beat until smooth.
  • Transfer the dough to a clean surface and shape into two discs. Wrap in plastic wrap and refrigerate for a few hours, or overnight.
  • Remove from refrigerator when ready to use, roll out between two sheets of parchment, or a silicone mats, to your desired thickness. I like a slightly thicker tart shell for that added texture contrast, but also like them thinner depending on the filling.
  • Press the tart mold into the rolled dough to cut the base. Take a pizza or pastry roller or knife to cut strips to wrap around the edges. Use a knife to trim away the edges. Transfer the shells to the refrigerator for an hour to chill.
    If you don't use tart rings, cut your rolled dough slightly bigger than your baking tin and press into the tin, tuck in the corners and trim the edges, as needed. Use a fork to prick holes in the dough, then chill, as above.
  • Once chilled, prebake/blind bake the shells for 15-20 minutes at 375ºF. Allow to cool before filling. If using a regular tin, you may need to add pie weights for the first 5-7 minutes of baking. These aren't required if using the type of mold I used here. Also, if your pastry is properly chilled, you shouldn't need weights.

Whip up the filling:

  • Add the butter and sugar to a mixer bowl and beat until pale and fluffy. Add the ground almonds and flour continue mixing until combined. Crack the eggs into a small bowl and add one at a time to the almond mixture, mixing well between each addition, followed by the rum, if using. Continue mixing to a light consistency. If not using straight away, transfer to an airtight container and refrigerate for up to a week.

Assemble and bake:

  • Heat oven to 375ºF/190ºF.
  • Line a perforated sheet pan with a silpain mat mat and arrange the cooled pre-baked tart shells, still in their ring/molds, on the mat.
  • Wash and dry the fruits. Pit the apricot and cut in half, then quarters. The berries are left whole.
  • Pipe or spoon the filling into the shells and use an offset/angled spatula to smooth out the filling. Lightly press the fruits into the filling and bake for 25-35 minutes, or until the tops appear golden brown.
  • Remove from the oven and place on a cooling rack. Let cool slightly and lightly brush with apricot glaze or jam, if using. Cool completely before serving.

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Sous Vide Pulled Pork Tacos

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.

It's another edition of TACO TUESDAY! Today we're serving up Sous Vide Pulled Pork Tacos with a side of sweet, tangy, spicy, crunchy and creamy. I knew you'd be onboard!

We love tacos, but the Dude and I have very differing views on how to build a taco. His approach is minimalist - a little meat, maybe a topping or two to fit neatly into the little tortillas that we often make at home.

I am a go-big-or-go-home taco builder! Pile on the meat and toppings to create layers of flavour until the seams of the still warm, nicely charred tortilla burst open and the innards escape via a path along my chin and arms, inevitably leading to a soiled or stained garmet. YUMMMM!

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.

The Rub

Next to the slow, steady cook, the rub really made this piece of pork pop. If you can guess the top layer ingredients shown in the photo above, I'll share the recipe, but then I may have to make you disappear...

The amount and type of seasoning on a piece of meat is very personal, IMO. So I generally provide loose guidelines, or no amount. I generally cook from taste, rather than recipes, as I feel it's the best way to produce a meal that is to your taste, or that of your family, or for whomever you cook.

So use a rub of your preference, that works well with pork and add as little, or as much to suit your taste. If you aren't cooking it sous vide, season it and let it sit overnight in the refrigerator for best taste results. You can do the same for sous vide, but because the cook is long and the temperature low, I have found less need to marinate overnight.

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.

The Cook

This cook went about six hours longer than initially intended. We put it on to cook the night before, so that it would complete its 24-hour bath just in time for our arrival home from work.

Well, we were both significantly delayed and bath time ran six hours into overtime. I don't need to explain the disaster that would spell, had we been dealing with an oven...

We came home to the juiciest piece of pork, we have ever had and ate a good chunk of it straight from the bag. So now thirty hours at seventy degrees is our preferred time and temp for cooking a piece of pork this size.

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.

Wrap It Up

I grew up on plantains - baked, fried, green - it was rare not to see it on our plates most meals. I liked how the sweetness complemented the hits of spicy in the meat. Taco Tuesday perfection!

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.
Print Recipe

Sous Vide Pulled Pork Tacos

Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.
Prep Time30 minutes
Cook Time1 day 6 hours
Course: Main Course
Cuisine: Mexican
Keyword: plantains, pulled pork, sous vide, tacos
Servings: 10
Author: i sugar coat it!

Ingredients

For the pulled pork:

  • 1.5 kilogram pork butt or shoulder boneless
  • 2-4 tablespoons BBQ pork rub season to your taste
  • vegetable oil enough to cover the bottom of a skillet, for browning
  • ¼ cup barbecue sauce to your taste
  • 1-2 green onions thinly sliced

For the tacos:

  • tortilla
  • plantain fried or baked
  • sweet and hot peppers
  • avocado
  • cilantro

Instructions

Cook the pork:

  • Heat the water bath to 70ºC/158ºF.
  • Clean the pork and pat dry. Coat the meat with your favourite rub and vacuum seal. Place in the heated water bath and cook for 24-30 hours.
  • Remove from water bath when ready and leave to stand at room temperature, in the bag, for about 25 minutes.
  • Unseal the bag, pour the contents into a large, rimmed container and shred. The meat will still be hot, so I wear gloves and pull it apart with my fingers. You may use a couple forks or tongs instead. Let rest in its juices for about 5 minutes, then strain of the juices, but don't discard.
  • Brown and crisp the meat in a hot heavy skillet with the oil, without drying out the meat - about 10 minutes. Add the juices that were strained off previously and stir in the barbecue sauce and green onions. Allow to simmer just for a few minutes, then serve warm with your choice of toppings.

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Calamansi Hard Lemonade

Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.

Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.

It has been heatwave city here and as much as I love summer, my hair is not a fan of the humidity. My tastebuds, however, welcome as many Calamansi Hard Lemonade, as my alcohol tolerance will allow.

Urm... that's like one drink, because I am the first to admit that I am a lightweight, when it comes to alcohol. The designated driver of the pack.

Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.

Calamansi - Kalamansi

Tomato - tomato, potato-potato, calamansi - kalamansi... neither the pronunciation nor spelling affects the taste - a cross between lime and orange. That comparison rings true for its looks - green, thin skin/rind with a brilliant yellow-orange interior. Its size is small and round, similar to that of a sudachi, which I used in this cocktail or kabosu, which I've shared on my IG stories.

I was first introduced to calamansi by a colleague from my IT department at a previous workplace, who was from the Philippines. The fruit is widely used there in savoury and sweet dishes, as well as drinks. One of the ways in which he suggested I use it, is paired with soy sauce and garlic as a dipping sauce or marinade. It's still one of my favourite ways to enjoy calamansi. This drink is one of the many others ways I enjoy it.

Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.

Lemonade or Calamansiade?

Calamansi Hard Limeade is probably what I should call it, hard lemonade rolls off the tongue a little smoother. Calamansiade? Sounds more like a disease... So, Calamansi Hard Lemonade it is!

I normally purchase the frozen calamansi fruit, bottled/canned juice or powder from various Asian markets in the city. For my chocolate bonbons or pastries, I typically use Boiron or Sicoly frozen puree. You can find them all listed in the ingredient section of my shop!

The cocktail is quite simple - store-bought calamansi juice + juice from a few frozen calamansi fruit that I found in my freezer (slightly freezer burnt, because I'd forgotten about it) + a little honey + vodka. My mocktail version omits the vodka and subs in a couple dashes of orange bitters.

I topped off my lemonade with calamansi slices and another flavour I simply adore, shiso leaves. I love adding or muddling them in drinks, but also in savoury applications like fish.

Make up a large batch of my Calamansi Hard Lemonade for your next summer hang! You'll forever turn your nose up at regular limes.

Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.
Print Recipe

Calamansi Hard Lemonade

Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.
Prep Time10 minutes
Course: Beverage
Keyword: calamansi, cocktail, kalamansi, lemonade, shiso
Servings: 4
Author: i sugar coat it!

Ingredients

For the cocktail:

  • 1 cup calamansi juice store-bought bottled or canned - check the sugar content and adjust the honey, listed below, to taste
  • ½ cup freshly squeezed calamansi fruit juice freshly squeezed from fresh or thawed fruit - about 8 (they are tiny)
  • 1 ½ cups soda water
  • ¼ cup raw honey see not above
  • ⅔ cup vodka

For garnishing:

  • shiso leaves
  • calamansi slices
  • ice cubes

Instructions

  • Stir the juice and honey until it dissolves. Start with room temperature juice, it helps the honey dissolve easier. If you are having trouble dissolving, heat slightly.
  • To a chilled pitcher filled with ice cubes, add the calamansi-honey mixture, sparkling water and vodka. Taste and adjust, if needed. Stir to cool, strain and serve. Top with shiso leaf and calamansi slice.
    Mocktail - omit the vodka, add a few dashes of orange bitters and serve in tall glasses over ice.
    Enjoy!

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Guide To Sous Vide Ice Cream {Video}

Guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options for vanilla, coffee, mint chocolate and tonka bean.

I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options for vanilla, coffee, mint chocolate and tonka bean.

I scream...we all scream for perfectly silky, creamy, flavourful, foolproof Sous Vide ICE CREAM!

We will start with a basic creme anglaise/custard base and build a few basic flavours, including vanilla bean, coffee bean, fresh mint + dark chocolate and tonka bean.

In the soon to come second instalment to this post, we will step up our ice cream game with a couple variations and fun flavour add-ins, like this, this and this. For now, let's stick to basics...

I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

After making gallons and gallons of homemade ice cream over the years, it still amazes me how a few simple, everyday ingredients can be transformed into such a crowd-pleaser.

Here's what you'll need:

  • Sous Vide Precision Cooker - to perfectly cook and infuse your custard at a constant temperature, while you Netflix and chill
  • Resealable sous vide bag(s) - to contain your custard during its bath. Unless you have a chamber vacuum sealer, a resealable bag is your best bet. Use the edge of your counter or displacement method to remove excess air from the bag before sealing.
  • Whisk or immersion blender - to combine the ingredients before and sometimes after the cook.
  • Egg yolks - to bind the fat and water for a creamy, rich texture, while adding stability and improved melt rate. We have found pastured eggs provide much more flavour. Cold eggs separate easier than room temperature, so if you are ever worried about yolks getting into white, separate while cold.
  • Sugar - to sweeten (obvs) and help lessen freezing (ice crystals), so we don't get a mouthful of icy ice cream when it's time to enjoy. Too little and the texture will lose it's smoothness and difficult to scoop. Too much and your ice cream won't freeze.
  • Salt (optional) - to enhance flavour and contrast sweetness. We prefer kosher salt or sea salt.
  • Cream (milkfat) - for richness, flavour, body, smooth texture and good melting properties. I use 35% whipping cream. You could omit the milk and use all cream, but the additional fat tends to mask any added flavours.
  • Milk (milk solids) - to balance the flavour by lowering the fat (see cream above), enhance the texture (due to the protein) and air-holding ability of the end product. You may substitute milk powder.
  • Vanilla beans - optional, but highly recommended, as they add loads of flavour and mini polka-dotty aesthetics to ice cream. If you don't have access to the real deal pods, use vanilla bean paste. If you find the cost of either prohibitive, use a good quality pure vanilla extract.
  • Kitchen torch - totally optional, but comes in handy to remove excess air bubbles from the custard's surface, after whisking. I found it challenging to seal the bag in the presence of too much foam.

Disclosure: The above contains affiliate links to products I use regularly, or have used in this post. Purchasing from these links provides a small commission that goes directly back into the upkeep of my blog.

I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Custard Base (2:1:0.5)

So we have our ingredients and a basic understanding of their purpose. Let's make some yummy magic:

  • Mise en place - scale your ingredients
  • Heat the water bath to 85ºC/185ºF
  • Whisk together the yolks, sugar, salt and milk and cream until well combined
  • Remove any excess bubbles or foam, using the heat from a lit kitchen torch. I've used this technique in a number of videos on my You Tube channel, and always when making these. It's a little trick I learned a couple years back. In this case, it makes closing the bag less challenging.
I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.
  • Transfer the mixture to a large, resealable sous vide safe bag and add the vanilla beans and pod
  • You can easily split the custard and flavour each differently (scroll down for suggestions)
  • Hang the filled bag off the edge of your kitchen counter and slide down the edge to push the air out, before sealing the bag, or use the displacement method. Add to the heated water bath and cook for 1 hour
  • After an hour, remove the bag and transfer to an ice bath to cool, then refrigerate
I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.
  • Once chilled, remove bag from refrigerator
  • I find using a scraper to push the custard to the top of the bag before opening, ensures none of the delish gets left behind 😉 And the bag is easier to clean for future use
  • Cooking the custard sous vide means no lumping or clumping, so no straining needed. In this case, we want to remove the pod and keep the seeds, so we push it through a sieve
  • Once sieved, you will find that the bulk of the beans are sitting on the top of the custard, use a whisk, spatula or immersion blender to redistribute

At this stage, you may use like a traditional creme anglaise, warm or cold, over fresh fruits, meringue, cakes or tarts. Also, by removing the dairy and adding it with a couple charges to a whipper, you can transform the custard into this. Today, we churn...

I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Time to churn...

  • Set up your ice cream maker, per the manufacturer's instructions. Mine requires an overnight chill of the bowl, but I keep two bowls in the freezer at all times, cause we love our ice cream
  • With the maker I use, it typically takes about 15-20 minutes, using this type of custard base to get the results in the second photo above
  • Transfer to a freezer-safe container, cover with parchment paper and freeze overnight
  • I am impatient, so I usually enjoy a scoop, soft-serve, before I freeze it.
A comprehensive guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Vanilla Bean Ice Cream - The Real Deal

The custard base can be made without the addition of vanilla beans, but really, why bother?!? You would just be denying yourself one of the most satisfying flavour experiences known to the human palate. No exaggeration! Come one... real vanilla beans are the REAL DEAL!

Flavour Options...

Now let's start with the base recipe above, omit the vanilla beans and split the custard among two sous vide bags to churn up some mint + dark chocolate and coffee beans.

A comprehensive guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Fresh Mint + Dark Chocolate Ice Cream

If you are a mint choco-chip ice cream fan, this one will give you ALL THE FEELS! Infusing the custard with a paste of fresh, home-grown mint and a little sugar guarantees a lovely green colour and an irresistible minty flavour.

A comprehensive guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Once churned, fold in the chocolate. You can use chocolate chips or chunks, but I prefer to grate it. I want to lick my ice cream, not chew it. This is one of the Dude's favourite flavour combos, so it disappeared fast.

A comprehensive guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Coffee Bean Ice Cream

take a pass on the hot cup of coffee, and kick your summer morning routine into gear with a cool cone. I sit proudly in the tea camp, but I was all over this flavour (I have a pretty nasty dairy intolerance, so I made another version with coconut milk and cream). ALL MINE!

Coarsely ground coffee beans infused in the base during the sous vide cook just took this one over the top, ya'll! I am already being asked when I plan to make more.

A comprehensive guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

This one requires straining, as well, to remove the beans. I wanted to keep the smaller pieces speckled throughout, but if you prefer a cleaner finish, use a fine sieve or cheesecloth.

A comprehensive guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Tonka Bean Ice Cream

This one is a bonus flavour from my basic bunch, although nothing basic about tonka beans. I especially love using them in my chocolate work. You would simply replace the vanilla beans above with a grated tonka bean. They work nicely together, so keeping both the vanilla and tonka is also an option.

I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options.

Don't be put off by their shrivelled look. They smell fruity, smoky and spicy at once, like a hybrid of almond (amaretto), vanilla, cinnamon, and dark fruit (like plum or cherry). In other words, intoxicatingly complex!

The wrinkled exterior, when shaved, gives way to an interior that resembles almond. As mentioned in a previous post, oddly, the same naturally occurring compound (coumarin), that is present in nutmeg, cinnamon, liquorice and other plants, makes tonka beans illegal in the U.S., due to its link to liver failure. It is, however, legal here in Canada.

Whole and grated tonka beans on a marbles surface | i sugar coat it

I hope my Guide To Sous Vide Ice Cream will get you on the road to preparing your own flavours, using the foolproof, almost hands-off approach of sous vide cooking. I look forward to hearing from you and seeing your creations!

Check out my video below to see how it all went down!

I Sugar Coat It guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options for vanilla, coffee, mint chocolate and tonka bean.
Print Recipe

A Guide To Sous Vide Ice Cream

Guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options for vanilla, coffee, mint chocolate and tonka bean.
Prep Time20 minutes
Cook Time1 hour
Chill and Freeze Time1 day
Course: Frozen Dessert
Cuisine: American
Keyword: #ice cream, sous vide
Servings: 10
Author: i sugar coat it!

Ingredients

  • 6 large egg yolks pasture run for best flavour
  • 128 grams granulated cane sugar
  • 0.6 gram kosher salt
  • 250 milliliters 2% milk
  • 500 milliliters 35% heavy cream

Instructions

  • Preheat the water bath to 85ºC/185°F. Cover the water bath to speed up heating and minimize evaporation.
  • In a large bowl, whisk together the yolks, milk, sugar and salt, until well combined, then whisk in the cream. Remove any resulting foam or bubbles with a kitchen torch (see trick in post above).
  • Pour the ice cream mixture into a resealable sous vide bag and add the vanilla beans and pod. Seal by running the bag along the edge of the counter, or using the displacement method. A regular household vacuum sealer is not recommended.
  • Submerge the sealed bag into the heated water bath and cook for 1 hour.
  • Close to the end of the cook, prepare an ice bath (I use ice and cold water in a large stainless steel bowl). Transfer the cooked base to the ice bath and chill to cool. Once cooled, refrigerate to chill the base in preparation for churning.
  • Set up your ice cream maker per manufacturer's instructions and churn the ice cream. This takes approximately 15-20 minutes in my model.
  • Use a silicone spatula to transfer the churned ice cream to a freeze-safe container, cover with parchment paper and freeze for at least 8 hours, or overnight for best results. Enjoy!

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Cherry Berry Pistachio Tarts

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

I adore cherries - from their regal colour to their crisp, bitter-sweet bite! Altering them from their natural, freshly picked state has always struck me as somewhat sacrilegious.

I was in just the right state of sinfulness, when I decided to split open a batch of freshly picked cherries and bake them into a bed of pistachio cream, a.k.a frangipane.

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

Homemade Tart Shells

I've been told a number of times that my tart shells look too difficult for the average home baker. I have even been accused of lying about making my own. To the latter, I proudly raise the longest fingers on both my hands. To the former...

Professional-looking tart shells at home are easy with the right tools. Some of my favourites include tart rings, silicone mats and baking trays, all of the perforated variety. I've mentioned/recommended them in a number of past posts, like here and here.

In concert, they produce perfectly baked tarts each time. Of course, you need to start with a good recipe and good ingredients. I generally make variations of a recipe I learned back in Baking Arts - sometimes with different nuts, flours and flavourings.

You can check my earlier posts here for tips and tricks for tart crust success and here for keeping your crust crisp.

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

Pistachio Cream (a.k.a Frangipane)

I love frangipane. A few simple ingredients - ground nuts (usually almonds), butter, eggs and flour - that yield an impressive dessert. It is super easy to make and can be used in tarts, pastries and cakes.

I like to ground my own nuts using a coffee/spice grinder reserved for this purpose. It works extremely well for small batches and produces a fine enough texture for this application. For lager batches, I use my food processor. In either case, you want to pulse the nuts intermittently so that it does not turn into a paste.

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

For a finer texture that works great for macarons, I sieve the ground nuts and return the larger pieces to the food processor for another run. Processing them with the sugar called for in the recipe, can help prevent clumping and forming into a paste.

I like to use the cream just as it is made - it spreads easier in the shell - but if you plan to use at a later date, transfer to an air-tight container and refrigerate for up to a week. The frangipane will firm up when chilled, so you will want to take it out about thirty minutes before you need it. I have found it is easier to pipe than it is to spoon, when working with it chilled.

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

Build and Bake

OK, you've got your prebaked tart shells, your filling and your fruits, so let's make magic! Or a few tarts. 🙂 Spoon or pipe the filling into the tart shells, press in the fruits and bake. Easy!

A few things to remember - fill the shells, leaving enough room for your fruits. When you press them in the filling with shift and spread and you want to ensure it remains contained in the shell.

Keep your prebaked shells in the their molds. I once made the mistake of removing them, as I needed the molds for another batch I was working on, and the seams on a couple of the smaller tarts broke close to the end of the second bake. Most of the filling remained intact, but the tarts were misshapen.

You can lightly brush with apricot glaze or jam to give your tarts that bakery shine finish.

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.

These tarts were tokens of thanks I made for some neighbours, so I baked the fruit in. If you are like me and don't like cooked fruits, I usually bake up the tart and frangipane and top with fresh fruit once cooled. A splash of liquor for good measure add a nice touch, if kids are not partaking in the dessert.

Here is a video, for those of you who prefer to see recipes in action. Enjoy!

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.
Print Recipe

Cherry Berry Pistachio Tarts

Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.
Prep Time1 hour 30 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: French
Keyword: cherries, desserts, pate sucree, tarts
Servings: 8
Author: i sugar coat it!

Ingredients

For the tart pastry:

  • 150 grams unsalted butter
  • 95 grams confectioners' sugar
  • 30 grams ground marcona almonds
  • 1 gram sea salt
  • 1 vanilla bean scraped
  • 58 grams egg 1 egg (large or extra-large depending where you are)
  • 250 grams all-purpose flour or pastry flour for a more delicate shell

For the filling:

  • 125 grams unsalted butter room temperature
  • 125 grams granulated sugar
  • 125 grams freshly ground pistachio
  • 25 grams all-purpose flour
  • 2 large eggs
  • 29 grams rum optional
  • fresh cherries and berries as needed
  • apricot glaze or jam optional

Instructions

Make the tart pastry:

  • Place the butter, sugar, ground almonds, salt and vanilla in the bowl of a mixer and beat until well combined. Add the eggs, one at a time, while beating and incorporate fully. Scrape the bowl, if needed, between additions. Add the flour and beat until smooth.
  • Transfer the dough to a clean surface and shape into two discs. Wrap in plastic wrap and refrigerate for a few hours, or overnight.
  • Remove fridge when ready to use, roll our between two sheets of parchment, or a silicone mat and parchment, to your desired thickness. I like a slightly thicker tart shell for that added texture contrast, but also like them thinner depending on the filling.
  • Press the tart mold into the rolled dough to cut the base. Take a pizza or pastry roller or knife to cut strips to wrap around the edges. Use a knife to trim away the edges. Transfer the shells to the refrigerator for an hour.
    If you don't use tart rings, cut your rolled dough slightly bigger than your baking tin and press into the tin, trimming the edges, as needed. Use a fork to prick holes in the dough, then chill, as above.
  • Once chilled, prebake/blind bake the shells for 15-20 minutes at 375ºF. Allow to cool before filling. If using a regular tin, you may need to add pie weights for the first 5-7 minutes of baking. These aren't required if using the type of mold I used here. Also, if your pastry is properly chilled, you shouldn't need weights.

Whip up the filling:

  • Add the butter and sugar to a mixer bowl and beat until pale and fluffy. Add the ground pistachio and flour continue mixing until combined. Crack the eggs into a small bowl and add one at a time to the pistachio mixture mixing well between each addition, followed by the rum, if using. Continue mixing to a light consistency. If not using straight away, transfer to an airtight container and refrigerate for up to a week.

Assemble and bake:

  • Heat oven to 375ºF/190ºF.
  • Line a perforated sheet pan with a perforated silicone mat and arrange the cooled prebaked tart shells, still in their ring/molds, on the mat.
  • Wash and dry the fruits. Pit the cherries and cut in half. The raspberries may be left whole or sliced in half, depending on your preference.
  • Pipe or spoon the filling into the shells and use an offset/angled spatula to smooth out the filling. Lightly press the fruits into the filling and bake for 25-35 minutes, or until the tops appear golden brown.
  • Remove from the oven and place on a cooling rack. Let cool slightly and lightly brush with apricot glaze or jam, if using. Cool completely before serving.

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Passion Fruit Chocolate Flower Cake

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.

This Passion Fruit Chocolate Flower Cake has been sitting in draft, waiting to go live on Mother's Day... 2019. We'll just pretend I am ahead of the game for 2020. K?

No need for you to wait that long, however. Or you can make one, or a bunch of these for any other special occasion that warrants cake wrapped in dark couverture. Just about any day of the week comes to mind!

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.

Chocolate Flower Pots

The first flower pot cake I shared on here had three layers of perfectly-crumbed, carved, vanilla and chocolate cakes, separated by coconut Swiss Meringue Buttercream and finished in fondant. The crowning glory of that version were my hand-crafted sugar orchids. That was back in my early sugar flower days and I was so freaking proud of my efforts.

For this version, I molded dark chocolate flower pots using a cake pan I had kicking around. Once molded, I chilled the pots and treated each to a light coat of velvet - a blend of chocolate and cocoa butter, like this and this.

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.

What's In The Pot?

I used my favourite chocolate cake that has appeared on the blog numerous times. The recipe is adapted from the Intro To Chocolate course material. It's a beautifully crumbed, one-bowl, delicious affair that comes together easily. You can get real fancy with the layers, but I wanted to keep it simple and less time-consuming.

I used the same flower pot mold to bake the cakes, which I then cut into layers to fit perfectly to the shape and size of the molded chocolate pots. You could also bake the cake in a sheet pan and use cookie cutters in three sizes to cut the layers.

I then built the cakes in the chocolate pots, layered between light, airy, passion fruit whipped coconut and a dollop of passion fruit curd. That touch of curd provided a little, extra pop to the overall dessert!

To pull it all together, I used chocolate flakes that I used here, to mimic soil, along with choco-rocks. Unlike the flowers from my flower pot cake from years past, these flowers were completely and deliciously edible.

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.

Chocolate Flowers

This style flower was one of the first we made back in the Chocolate Showpieces course of the Chocolatier program. It's rather easy and can be built on a chocolate base as a stand-alone flower, as I did here, or by simply adding the petals to the cake as I've done here.

You may use any chocolate of your choosing - white, dark, milk - it just needs to be tempered for best results. I used Valrhona Passion Fruit Inspiration, staying on theme with the flavours already in the cake. It is so easy to work with and tastes pretty much like a fresh passion fruit - bright, tangy and smooth!

Here's a quick video showing how I pulled the whole thing together!

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.
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5 from 1 vote

Passion Fruit Chocolate Flower Cake

Passion Fruit Chocolate Flower Cake with layers of coconut cream and tangy curd wrapped in chocolate and topped with passion fruit chocolate flower.


Prep Time1 hour
Cook Time30 minutes
Course: Dessert
Keyword: cake, caramelzed white chocolate, how-to, passion fruit
Servings: 6 cakes
Author: i sugar coat it!

Ingredients

For the flower pots:

  • 500 grams dark chocolate
  • 60/40 chocolate/cocoa butter mixture for spraying as needed

For the curd:

  • 180 milliliters passion fruit pulp
  • 155 grams granulated sugar
  • 125 grams unsalted butter chilled and cubed
  • 4 large egg yolks

For the cake:

  • 360 grams granulated sugar
  • 100 grams bread flour
  • 100 grams cake/pastry flour
  • 73 grams cocoa powder
  • 7 grams baking powder
  • 6 grams baking soda
  • 2.5 grams salt
  • 2 eggs
  • 185 milliliters milk
  • 93 milliliters coconut oil
  • 8 grams vanilla bean paste
  • 188 milliliters freshly brewed warm coffee or water

For the whipped cream:

  • 1 can coconut cream chilled
  • 125 grams passion fruit puree adjust to your taste
  • 12 grams sugar adjust to taste
  • 1 packet whipped cream stabilizer optional, but recommended especially if warm climate

Instructions

Cast the pots:

  • Ensure your cake pan is clean. Temper the chocolate and add to as many cavities, as the amount of chocolate allows (you may need to do it in two batches reusing the drained chocolate from the first batch). Tap the pan lightly to remove any air bubbles. Invert the pan to drain chocolate, scrape any excess and allow to set. Chill.
  • Melt chocolate and cocoa butter in a bain-marie to 40 ºC. Use a spatula to mix until smooth and fully combined. Allow to cool down to 35ºC. Transfer the chocolate spray to a good quality airbrush with a compressor and spray a thin coat on the chilled pots. Allow to dry and set aside.

Make the curd:

  • Fill a heavy-duty pot or heat-proof container with warm tap water. Attach the immersion cooker and set the temperature to 73.9ºC/165ºF. Cover to speed up heating.
  • Combine all the ingredients, except the zest, using a hand whisk, immersion blender or blender. Pour the mixture into a sous vide safe bag or jars, add the zest and seal partially and add the bag to the heated water bath using the displacement method. If using jars, screw the cap on finger-tip tight, or attach cap and clips. Cook for 45 minutes, up to 1 hour.
    OR 
    Simply add all the ingredients, including zest, to a sous vide safe bag, seal and cook, as above. You will need to agitate the bag a couple times throughout the cook and blend post cook, in this scenario.
  • Prepare an ice bath close to the end of the cook. Once cooked, remove the curd from the water bath and shake the contents. If you prefer a smoother texture, strain off the zest. Place the cooked curd in the prepared ice bath to cool down for about 20 minutes. Transfer to an airtight container and refrigerate for at least 6 hours. Best when consumed within 2 weeks.
  • Stove-top Option:
    If you don't cook sous vide, add all the ingredients to a medium saucepan and cook the mixture, while stirring, over medium heat until it thickens. Transfer to a clean jar, allow to cool, then seal and refrigerate for up to 2 weeks.

Bake the cake:

  • Preheat oven to 350ºGrease pan and place on a cookie sheet. Set aside.
  • Sift all the dry ingredients into a large bowl and make a well in the centre.
  • In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
  • Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
  • Add the warm coffee and continue to stir with the whisk until fully combined.
  • Divide the batter evenly into prepared cavities of the cake pan.
  • Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway
  • through baking.
  • Test for doneness, remove from oven and allow to cool for about 15 minutes on a cooling rack.
  • Place a cooling rack over pan and invert to release cakes. Allow to cool completely.

Whip the cream:

  • Chill a stainless steel bowl and whisks. Add the chilled coconut cream to the chilled bowl along with the sugar and stabilizer, if using. Whip to soft peaks then add the passion fruit puree while whipping. Whip to stiff peaks, cover and chill until ready to use.

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Sous Vide Rhubarb Elderflower Jam

Sweet, tart, silky Rhubarb Elderflower Jam made sous vide.

Sweet, tangy, silky Rhubarb Elderflower Jam made sous vide.

We're jammin'... to the sweet, tart silkiness that is this Sous Vide Rhubarb Elderflower Jam! Hope you like jammin' too. See, now I've got that song stuck in your head...

Although we have paired it with pork and poultry a handful of times, I rarely ever see rhubarb used in savoury dishes. Perhaps that is why it's often treated as a fruit. The fact that it is one of the sourest vegetables I know may have something to do with it too. Oddly, and even more confusing, I recently read that the USDA classifies it as a fruit.

Sweet, tangy, silky Rhubarb Elderflower Jam made sous vide.

This is a simple jam I adapted from the Joule app and added a touch of elderflower cordial and a whack of vanilla beans to mimic this drink from last summer. The cordial is quite concentrated, so less is more. You will find the texture of this sous vide jam a little silkier than your standard jam.

I made this Sous Vide Rhubarb Elderflower Jam mostly out of curiosity, after reading a bunch of Reddit posts knocking the idea of jams made sous vide. Biggest concern expressed was the fruit not reaching the right temperature to release pectin. Another was the acidity of the jam not being high enough to prevent botulism. Botulism is also a concern whenever I make this.

I've made sous vide fruit preserves and they have turned out great, but they don't require pectin to set like traditional jams. I am not a big fan of jam, so it is not something I rarely make, and never buy. Figures my first try at a jam proper, sous vide style, would be a vegetable, instead of fruit.

Sweet, tangy, silky Rhubarb Elderflower Jam made sous vide.

Die-hard canners and jammers, will likely disagree, but I think this is damn fine jam. The naturally occurring acids in rhubarb, the added pectin, the omission of water, combined with the 90º cooking temperature yielded a jam that I actually enjoyed. Silky, light, not-too-sweet and pretty in the looks department.

We like it swirled into sous vide yogurt, on homemade scones and English muffins, slathered on pork and more recently, churned into a batch of ice cream.

The elderflower is optional, but vanilla beans are always mandatory, IMO. It can easily be made without a sous vide. Give it a try!

Sweet, tangy, silky Rhubarb Elderflower Jam made sous vide.
Print Recipe

Sous Vide Rhubarb Elderflower Jam

Sweet, tangy, silky Rhubarb Elderflower Jam made sous vide.
Prep Time15 minutes
Cook Time30 minutes
Chill Time8 hours
Total Time8 hours 45 minutes
Course: Condiment
Cuisine: American
Keyword: elderflower, jam, rhubarb, sous vide
Servings: 2 cups
Author: i sugar coat it!

Equipment

  • 8oz canning jars
  • Sous Vide Immersion Cooker
  • heavy-duty pot
  • jar lifter or tongs

Ingredients

  • 350 grams red rhubarb stalks
  • 125 grams granulated sugar
  • 15 grams pectin
  • 3 grams salt
  • 0.5 vanilla bean scraped
  • 1 teaspoon elderflower cordial optional

Instructions

Prepare the water bath:

  • Add warm water to a heavy-duty pot or heat-safe container, attach your immersion cooker and set to 90ºC/194ºF. Add the empty, capped jars to the water to warm up - this will prevent the glass from cracking or breakage during cooking. Cover the pot/container to speed up heating.

Make the jam:

  • Wash rhubarb, remove and discard any rough edges. Slice the rhubarb into thin, even pieces and set aside.
  • Add sugar, pectin and salt to a medium-size bowl and whisk to combine well. Add the chopped rhubarb, vanilla beans and cordial. Toss well to coat and allow to rest for 10-15 minutes.
  • Remove jars from heated water bath, unscrew caps with a towel or oven mitt and place on a towel to avoid thermal shock. Spoon rhubarb mixture into the two jars and close the jars enough to easily open with only your finger tips. This will allow trapped air to release, but prevent water from entering and the glass from cracking.
  • Use a jar-lifter or tongs to add filled jars to the heated water bath. Cook for 30 minutes. When ready, remove jars from the water bath and place on a towel to cool at room temperature. Once cooled, refrigerate to set overnight.
  • When ready to use, remove from refrigerator, stir and enjoy! I especially like it swirled into yogurt or ice cream.