C&RB CLUB RECIPE
Peanut Butter Mousse
Amt Ingredient
3 cups heavy cream
1 cup cream cheese, room temperature
1/2 cup peanut butter
1 tbsp. vanilla extract
1/4 cup powdered sugar
4 ea. bananas
1/4 cup light brown sugar
¼ cup butter, soft
¼ cup blueberries (for garnish)
1 bunch fresh mint sprigs (for garnish)
Procedure:
- In a mixing bowl, with whip attachment, whip heavy cream to soft peaks. Remove from mixing bowl and place into another bowl.
- Switch out whip attachment for the paddle attachment on mixer. Add cream cheese, peanut butter, vanilla extract and powdered sugar, and whip until smooth and lighter in color.
- Combine peanut butter mixture with the whipped cream and gently fold until combined. Place into storage container and refrigerate for service.
- For bananas, peel and slice in half lengthwise, and then in half again, so you have four equal quarters.
- Place bananas on buttered sheet pan with curved side facing down. Sprinkle with light brown sugar and toast with brulee torch until a caramel color is achieved, by lightly waving torch over the banana.
Submitted by Francisco Aceves, Executive Chef, Berry Hills CC, Charleston, W. Va.
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