Some people swear by creamy peanut butter and others, only by the crunchy kind. In this case, it’s mostly frothy. Make this mousse by preparing a jellified peanut butter crème anglaise, then incorporate whipped cream to get a dense and rich texture. Pour caramel and cereal coated with chocolate, peanut butter and honey over the surface. It’s the marriage of textures that makes this dessert a winner.
Ингредиенты
- 1 tsp gelatin
- 1 tbsp (15 ml) cold water
- 1/3 cup (70 g) sugar
- 3 egg yolks
- 1/2 cup (125 ml) milk
- 1/3 cup (75 ml) creamy peanut butter (see note)
- 1 cup (250 ml) 35% whipping cream
- 3 1/2 oz (100 g) 60% dark chocolate, chopped
- 2 tbsp (30 ml) creamy peanut butter
- 1 tbsp butter
- 1 tbsp (15 ml) honey or maple syrup
- 1 1/2 cups (45 g) cornflake cereal (Corn Flakes-style), slightly crushed
- 3 tbsp roasted salted peanuts
- Store-bought caramel, to taste
Инструкция
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a pot off the heat, whisk together the sugar and egg yolks for 1 minute or until pale and smooth. Whisk in the milk.
- Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot until the mixture thickens enough to coat the back of the spoon, about 8 minutes. Remove from the heat.
- Add the gelatin and peanut butter to the pot. Whisk until the mixture is smooth and the gelatin has completely dissolved. Pour into a large bowl. Cover with plastic wrap directly on the surface of the cream and let cool to room temperature but without letting the gelatin set, about 30 minutes.
- In another bowl, whisk the 35% cream with an electric mixer until semi-stiff peaks form. Stir one-third of the whipped cream into the cooled peanut butter mixture. Gently fold in the remaining whipped cream using a whisk or spatula until the mixture is smooth. Divide the mousse among six ¾-cup (180 ml) glasses. Cover and refrigerate for 4 hours or until the mousse is set.
