Step 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. Repeat with another sous vide bag and remaining strawberries, juice, syrup and basil (optional).

Step 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.

Step 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. Discard basil leaves. Spoon strawberries and any cooking juices over mousse before serving.