Desserts & sweets
Sous-vide strawberries with white chocolate mousse
If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place 200 g strawberries and other ingredients into a snap lock bag and seal, leaving a gap of approx. 3 cm still open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. We recommend using high quality snap lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.
Details
- Difficulty
- Medium
- Prep
- 15 min
- Active
- 15 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 6 portions
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- salted butter
- 20 g
- biscuits of choice
- 70 g
- brown sugar
- 40 g
- pouring (whipping) cream
- 200 g
- good-quality white chocolate
- 100 g
- cream cheese
- 250 g
- vanilla bean paste
- 1 tsp
- strawberries
- 400 g
- orange juice
- 2 tbsp
- pure maple syrup
- 1 tbsp
- fresh basil
- 8
- water
- water
- lemon juice
- 30 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 5.6 g
- Energy
- 1,982.4 kJ
- Calories
- 473.8 kcal
- Fat
- 36.8 g
- Fibre
- 1.6 g
- Carbohydrates
- 32.7 g
Cooking instructions are available on the original Cookidoo® page.
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