Peanut Butter Mousse
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cup
Peanut Butter1 cup
Milk1 cup
Heavy Cream1 cup
Powdered Sugar1 tsp
Vanilla2 tsps
Gelatin1 cup
Water910 g
SugarDirections:
1
In a saucepan, warm the peanut butter and milk then whisk to combine
2
In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks
3
Bloom the gelatin in the water and add to the warm peanut butter
4
Strain into a bowl and fold in the whipped cream mixture
5
Pour into flexi dome molds and freeze overnight
6
Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack
7
Ladle the ganache over to coat
8
Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes
9
Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce
10
Heat the cream and pour over the chopped chocolate
11
Whisk to combine
12
In a saucepan boil sugar and water together to make a light caramel
13
With a wooden spoon stir in the red wine, slowly
14
Chill