Sous Vide Strawberry 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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Sweet summer strawberries are great when eaten straight from the berry patch or farmers' market, but if you're looking for new ways to feature fresh strawberries, try this sous vide strawberry mousse. A light, seasonal, dessert it takes very little time to make in the Anova Sous Vide Precision Cooker. (And compared to ice cream, it's pretty healthy.)

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Pro-level cooking techniques made simple.

Ingredients for 8

  • 1 pound (0.45 kg) strawberries, stemmed and halved

  • 1/4 cup (59 ml) packed light brown 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

  • 1 cup (237 ml) creme fraiche or sour cream


  • Step 1

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

  • Step 2

    Combine the strawberries, 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 strawberry puree and creme fraiche 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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