Peanut Butter Mousse with Caramel and Chocolate Crunch
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 […]
Ingredients
- 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
Instructions
- 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.
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.