Sous vide strawberries with vanilla mascarpone

A light and elegant dessert with fresh spring flavours

Soft, juicy and full of natural sweetness, these sous vide strawberries are gently cooked to enhance their flavour while keeping their beautiful shape. Paired with a smooth vanilla mascarpone cream, this dessert is light, fresh and perfect after a rich main course. Ideal for spring and Mother’s Day, it delivers a refined presentation with minimal effort.

Ingredients (for 4 servings)

Sous vide strawberries

  • 400 g fresh strawberries (hulled and halved)
  • 2 tbsp sugar or honey
  • 1 tsp vanilla extract or seeds from ½ vanilla pod
  • 1 tsp lemon juice

Vanilla mascarpone cream

  • 250 g mascarpone
  • 100 ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Optional topping

  • Crushed biscuits or crumble
  • Fresh mint

Equipment

Preparation method

1. Preheat your sous vide

Set your sous vide stick to 60°C and allow the water bath to fully preheat.

2. Prepare the strawberries

Place the strawberries, sugar, vanilla and lemon juice into a vacuum bag. Seal the bag and gently mix to coat the fruit evenly.

3. Sous vide

Place the sealed bag in the water bath and cook for 45 minutes. The strawberries will soften slightly and release their natural juices while keeping their shape.

4. Prepare the mascarpone cream

In a bowl, whisk the mascarpone, cream, powdered sugar and vanilla until smooth and lightly airy. Do not overmix.

5. Cool slightly

Remove the strawberries from the water bath and allow them to cool slightly before serving.

Serve and enjoy

Spoon the strawberries and their juices into bowls or glasses. Add a generous layer of vanilla mascarpone cream on top or alongside. Finish with crushed biscuits or fresh mint if desired.

Light, fresh and beautifully balanced, this sous vide strawberry dessert is an elegant way to end a meal.

Looking for more inspiration?

Explore more elegant dishes in our sous vide recipe collection or discover helpful tips, guides, and seasonal ideas in our blog articles.

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