Sous-vide Strawberries with White Chocolate Cheese Mousse

For best results, the temperature of the cream before whipping should be 4-6°C and the mixing bowl should be as cold as possible.
The required time to whip the cream depends on the temperature and fat content of cream.
Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthways, then scrape out the seeds with the tip of the knife. The empty pod can still be used, as it has lots of flavour. For example, you can make your own vanilla sugar, or cook the pod in milk for desserts.
We recommend using high-quality ziplock bags. Look for bags made without BPA (Bisphenol A). They are widely available from major retailers. Polythene bags are not suitable for cooking food.
The water immersion method: fill a bowl or sink with water. Seal the bag, leaving a gap in the seal of approx. 3 cm. Submerge the bag in the water, leaving the open seal above the water. The pressure of the water will expel air from the bag. Seal the bag completely before removing from the water.
The amount of water required depends on the volume of the bags. Add more water if necessary to fully submerge the bags, not exceeding the maximum fill level.
To protect against corrosion with longer-term use, 30 g lemon juice or 1 level tsp vitamin C or ascorbic acid must be added to the water.

Ziplock bags, tongs, piping bag, large bowl, blade cover, refrigerator

400 g strawberries, hulled and halved, or quartered if large
¼ tsp ground cinnamon (optional)
2 pieces orange zest (1 cm x 3-4 cm)
1500 g water (approx.), ensuring bags are completely covered with water (see tip)
30 g lemon juice (see tip)

Please ensure you have a blade cover before starting this recipe (visit our website for details).
Place biscuits in mixing bowl and chop 4 sec/speed 5. Transfer to a bowl and set aside.
Insert butterfly whisk. Place cream in mixing bowl and whip without setting a time/speed 3 until soft peaks form, watching carefully to avoid over-whipping. Remove butterfly whisk. Transfer to a large bowl and set aside.
Place chocolate in mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add vanilla seeds and melt 4 min/50°C/speed 1.
Add cream cheese and mix 30 sec/speed 3. Transfer to bowl with whipped cream and gently fold in with spatula. Transfer to a piping bag and place in fridge until ready to serve. Clean mixing bowl.

Place 200 g strawberries in a single layer, ⅛ tsp cinnamon (if using) and 1 piece orange zest in each of 2 ziplock bags (see tip). Seal bags with a vacuum sealer or using water immersion method (see tip).
Insert blade cover. Place sealed bags and water in mixing bowl, ensuring they are completely covered with water. Remove bags and set aside. Add lemon juice and preheat Sous-vide /15 min/80°C.
Carefully place bags, side by side, in mixing bowl, ensuring bags are completely covered with water, and cook Sous-vide /18 min/80°C. Remove bags with tongs. Leave to cool for 10 minutes then place in fridge for at least 15 minutes. To serve, divide reserved chopped biscuits between 6 small glasses or jars, pipe reserved mousse into each one and top with cooked strawberries and sauce from bags. Serve immediately.

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