Sous-vide strawberries with white chocolate mousse

Step 1

Place butter into mixing bowl and melt 2 min/50°C/speed 2.

Step 2

Add biscuits and sugar, then chop 5 sec/speed 6. Divide evenly between 6 small serving glasses and set aside until ready to use. Clean and dry mixing bowl.

Step 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.

Step 4

Place chocolate into mixing bowl and chop 5 sec/speed 9.

Step 5

Scrape down sides of mixing bowl with spatula, then melt 1 min 30 sec/50°C/speed 1 or until smooth.

Step 6

Add cream cheese, vanilla and one-quarter of the reserved whipped cream, then blend 20 sec/speed 3.

Step 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. Divide mousse evenly between glasses over biscuit base. Place in the fridge for a minimum of 1 hour or overnight. Clean mixing bowl.

Step 8

Place 200 g of the strawberries, 1 tablespoon of the orange juice, 2 teaspoons of the syrup and 4 of the basil leaves (optional) into a sous-vide bag (18 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).

Step 9

Insert blade cover and press down to secure. 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 (see Tips) and warm up Sous-vide /15 min/80°C.

Step 10

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.