Sous Vide Raspberry Mousse


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Raspberries are a wonderful seasonal (summer) treat, but they're also highly perishable. This sous vide raspberry mousse is a light, fluffy — and super impressive — dessert that features the red berry and takes very little time to make in the Anova Sous Vide Precision Cooker. While you could use frozen berries for this recipe, plump, fresh ones yield a much better result. 

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Pro-level cooking techniques made simple.

Ingredients for 8

  • 1 pound (0.45 kg) raspberries

  • 1/4 cup (59 ml) ultrafine sugar

  • 3 tablespoons (30 ml) freshly squeezed lemon juice

  • 1/2 teaspoon (2.5 ml) kosher salt

  • 1/4 teaspoon (1.23 ml) ground cinnamon

  • 1 cup (237 ml) heavy cream

  • 1 teaspoon (5 ml) vanilla extract


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).

  • Step 2

    Combine the raspberries, sugar, lemon juice, salt, and cinnamon in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully transfer the entire contents of the bag to a blender or food processor. Puree until smooth. Let cool to room temperature.

    • Step 1

      In a large chilled mixing bowl, whisk the cream and vanilla until stiff peaks form. Gently fold in raspberry puree until fully incorporated. Be careful to not over-mix.

    • Step 2

      Divide between 8 serving bowls and let chill before serving.

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180 F / 82.2 C Recipe Temp
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