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Sous Vide Vanilla Cantaloupe

This technique uses physics to help to intensify the flavor of the melon. You can use it as an hors d’oeuvre or add to a salad for a super summery starter! Compressing fruit was a game-changer discovered by one of the chefs working for Chef Thomas Keller, Chef Mark Hoper, Chef de Cuisine at Bouchon in Las Vegas.

  • Servings N/A
  • Dish Dessert
  • Time 15 minutes
  • Skill Advanced