Peanut Butter Mousse
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Peanut Butter Mousse
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If savory Congolese cuisine is rich, the country's desserts are almost exclusively composed of fruits including peanut as in this peanut butter mousse.
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Ingredients
- 5 oz. peanut butter
- ¾ cup sugar
- 3 tablespoons agar-agar (or 3 tablespoons gelatin)
- 6 egg white
- 1 cup heavy cream
- cocoa powder for garnishing
- chocolate chips for garnishing
Instructions
- 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.
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Overall Rating
3
2 reviews
Average
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