Cheese & Desserts

THE SOUS VIDE APPLICATIONS FOR CHEESES AND DESSERTS FALL INTO THREE CATEGORIES: preparing bases, compressing fruit, and cooking fruits and vegetables.

Custards, one such base preparation, are great to do sous vide because of convenience and shelf life. The process pasteurizes the mixture so that it stays very fresh for as much as 1 week in the bag. The custard is always consistent and, stored flat in its bags, it takes up less room than in a cooler.