Method

For the Crumbles:

Each crumble is prepared the same way. Combine all ingredients except butter in a blender or food processor and blend. Slowly incorporate the melted butter until small clumps appear.

Spread each mixture as flat and evenly as possible on a sheet pan and bake at 325°F for 10 to 15 minutes. Remove from oven and cool.

For the Lemongrass Panna Cotta:

Combine gelatin and milk in a mixing bowl and set aside to “bloom” for 10 minutes.

Meanwhile, mix together heavy cream, sugar, and lemongrass oil. Then, incorporate the milk-gelatin mixture into the heavy cream mixture and whisk well.

Pour cream into a large sous-vide pouch and cook at 194°F (90°C) for one hour.

Remove from the water bath and chill in the refrigerator for at least four hours, or overnight for best results.

To serve:Once it has set, open the pouch and spoon the panna cotta into small glasses. Top with chocolate, almond, and pistachio crumbles. Finish with pomegranate arils.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.