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Sous vide strawberries with white chocolate mousse


White chocolate mousse

  • 20 g salted butter
  • 70 g biscuits of choice (see Tips)
  • 40 g brown sugar
  • 200 g pouring (whipping) cream
  • 100 g white chocolate, broken into pieces (see Tips)
  • 250 g cream cheese, softened
  • 1 tsp vanilla bean paste

Sous vide strawberries

  • 400 g strawberries, trimmed and cut into halves
  • 2 tbsp orange juice (see Tips)
  • 1 tbsp pure maple syrup (see Tips)
  • 8 fresh basil leaves (optional)
  • water, to fully submerge bags (not higher than the 2L maximum fill level)
  • 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder

Header Image: Photo by Karly Gomez on Unsplash

Sous vide strawberries with white chocolate mousse

Follow the chef

White chocolate mousse

  1. Place butter into mixing bowl and melt 2 min/50°C/speed 2.
  2. Add biscuits and sugar and chop 5 sec/speed 6. Divide evenly between 6 small serving glasses and set aside until needed. Clean and dry mixing bowl.
  3. Insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk. Transfer into a large bowl and set aside. Thoroughly clean and dry mixing bowl.
  4. Place chocolate into mixing bowl and chop 5 sec/speed 9.
  5. Scrape down sides of mixing bowl using spatula, then melt 1 min 30 sec/50°C/speed 1 or until smooth.
  6. Add cream cheese, vanilla and one-quarter of the reserved whipped cream, then blend 20 sec/speed 3.
  7. Scrape down base and sides of mixing bowl with spatula then blend for a further 5 sec/speed 3. Transfer into large bowl with remaining whipped cream and gently fold in using spatula. Spoon mousse evenly between glasses over biscuit base. Transfer into refrigerator for a minimum of 1 hour or overnight. Clean mixing bowl.

Sous vide strawberries

    1. Place 200 g of the strawberries, 1 tablespoon of the orange juice, 2 teaspoons of the maple syrup and 4 of the basil leaves (optional) into a sous vide bag (18 cm x 16.5 cm – see Tips), spread out in a single layer, and seal using a vacuum sealer as per manufacturer’s instructions (see Tips). Repeat with another sous vide bag and remaining strawberries, juice, syrup and basil (optional).
    2. Insert blade cover. Place sealed bags with strawberries into mixing bowl and add enough water to fully submerge bags (not higher than the 2L maximum fill level). Remove bags from mixing bowl and set aside. Add lemon juice to mixing bowl and warm up Sous-vide /15 min/80°C.
    3. Place bags, side by side, into mixing bowl, ensuring bags are completely covered with water, then start Sous-vide /18 min/80°C. Carefully remove bags using tongs and set aside to cool completely (see Tips). Discard basil leaves. Spoon strawberries and any cooking juices over mousse before serving.

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