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Sous Vide Cinnamon Browned Butter Peach Trifle

Say farewell to stone fruit season and summer with a Sous Vide Cinnamon Browned Butter Peach Trifle for breakfast or dessert.
Course Breakfast
Cuisine Trifle
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author i sugar coat it!

Ingredients

For the peaches:

  • 2 peaches halved and pitted
  • ¼ cup browned butter
  • ¼ teaspoon vanilla pean paste
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon plus extra to sprinkle

For the whipped mascarpone:

  • ½ cup mascarpone
  • ¼ cup coconut cream or 35% heavy whipping
  • 2 tablespoons super fine sugar
  • 1 teaspoon vanilla bean paste or extract

Instructions

Cook the peaches:

  • Fill a pot or heatproof container with water per your sous vide cooker manufacturer instructions. Set the sous vide cooker to 185ºF/85ºC and allow the water bath to heat up.
  • Wash, halve and pit the peaches and place them in a prepared vacuum bag, or freezer bag. Add all the ingredients, except the cinnamon and shake the bag so that the peaches are well coated. If using a vacuum sealer, vacuum-seal the bag. If using a freezer bag, use the water displacement method to remove excess air before sealing.
  • Once the water bath reaches the correct temperature, submerge the sealed bag in the water bath and cook for 20 minutes.
  • After 20 minutes, carefully remove bag from the hot water bath and allow to cool slightly before draining the liquids. (I used the liquid as an ingredient in my granola!).

Make the whipped mascarpone:

  • Add all the ingredients to a chilled bowl and whip until fluffy and stable (not stiff) peaks form.

Assemble the trifles:

  • Add a generous dollop of the whipped mascarpone to the bottom of each cup and layer with the poached peaches and granola. Top with a dollop of whipped mascarpone and sprinkle with cinnamon.