Sous Vide Chocolate Strawberry Pot De Creme
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...
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Perfect results in a few simple steps.
Ingredients for 4
1 lb strawberries
180 grams (about 10) egg yolks
100 grams (1/2 cup) granulated sugar
3 grams (1/2 teaspoon) salt
560 grams (2 1/3 cup) heavy cream
2 teaspoons vanilla bean paste (or extract)
1 cup heavy cream
1 cup semisweet chocolate chips
Set Anova Sous Vide Precision Cooker to 176°F / 80°C
In a food processor or blender, purée strawberries until no chunks remain.
Using a fine mesh strainer over a bowl, push the purée through with a spatula (it’s too thick to pass through on its own). Set aside strained strawberry purée.
In a large bowl, combine egg yolks, sugar, and salt. Stir until smooth.
Add strawberry purée (you should have about a cup or 235 grams), heavy cream and vanilla. Stir well.
In a microwave safe container combine heavy cream and chocolate chips for ganache. Microwave for 90 seconds and stir. Allow to melt fully (if you don’t stir well it will get grainy!). Pour ganache into a squirt bottle (or leave in bowl if you just want to use a spoon).
Fill jars about 2/3 full with strawberry mixture. Squirt or spoon in ganache until about 3/4 full (try not to get it all on the bottom, be gentle.) Gently swirl with toothpick or butter knife.
Seal jars, place in water, and sous vide for 1 hour.
Remove from water bath and allow to cool for 20 minutes at room temperature. Transfer to refrigerator for a minimum of 4 hours to chill and set.
Serve chilled with fresh whipped cream and toppings of choice