The Stove
Peanut Butter Mousse
If savory Congolese cuisine is rich, the country's desserts are almost exclusively composed of fruits including peanut as in this peanut butter mousse. Elements 5 oz. peanut butter ¾ cup sugar 3 tablespoons agar-agar ((or 3 tablespoons gelatin)) 6 egg whites 1 cup heavy cream Cocoa powder and/or chocolate chips for gar…
Ingredients · Servings 8
- 5 oz. peanut butter
- ¾ cup sugar
- 3 tablespoons agar-agar ((or 3 tablespoons gelatin))
- 6 egg whites
- 1 cup heavy cream
- Cocoa powder and/or chocolate chips for garnishing
Method · 30 min
- Beat the egg whites until stiff while gradually incorporating the sugar.
- Dissolve the agar-agar in a little water (hot or cold according to the instructions on the package).
- Melt the peanut butter over low heat and stir in the agar-agar (or gelatin).
- Let cool for 10 minutes.
- Whip the heavy cream.
- Stir the peanut butter and gelatin mixture into the whipped cream and beat for 2 minutes.
- Gently fold the beaten egg whites into the whipped cream and peanut butter mixture.
- Refrigerate for at least 6 hours.
- Sprinkle with cocoa powder and/or chocolate chips before serving.
Dissolve the agar-agar in a little water (hot or cold going to the instructions on the package). Melt the peanut butter over low heat and stir in the agar-agar (or gelatin). Stir the peanut butter and gelatin mixture into the whipped cream and beat for 2 minutes.
Gently fold the beaten egg whites into the whipped cream and peanut butter mixture. Sprinkle with cocoa powder and/or chocolate chips before serving.