An apparatus (1) for cooling a cooked fluid food product (40) contained in a cooking container (50) comprises cooling means (11) suitable for cooling said cooked fluid food product (40) in said cooking container (50), said cooling means (11) comprising heat exchanging means (15) arranged for being immersed, and for being maintained temporarily immersed, in said cooked fluid food product (40) contained in said cooking container (50). A method for cooling a cooked fluid food product (40) contained in a cooking container (50) by using the apparatus (1) comprises the following steps: immersing heat exchanging means (15) in said cooked fluid food product (40) contained in said cooking container (50), said heat exchanging means (15) being comprised in said apparatus (1) maintaining said heat exchanging means (15) temporarily immersed in said cooked fluid food product (40), so as to enable said heat exchanging means (15) to exchange heat with, and consequently cool, said cooked fluid food product (40) optionally, repeatedly extracting said heat exchanging means (15) from said cooked fluid food product (40) and repeatedly immersing said heat exchanging means (15) into said cooked fluid food product (40), so as to stir, and accelerate the cooling of, said cooked fluid food product (40).
