Peanut Mousse Recipe - Cooking Index
1 | Plain nonfat yogurt - (8-ounce) | |
1 1/4 teaspoons | 6.3ml | Unflavored gelatin |
4 tablespoons | 60ml | Water - divided |
3 tablespoons | 45ml | Creamy peanut butter |
2 tablespoons | 30ml | Dry-roasted peanuts - chopped and divided |
2/3 cup | 131g / 4.6oz | Sugar |
4 | Egg whites - at room temperature | |
1/4 teaspoon | 1.3ml | Salt |
Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid.
Sprinkle gelatin over 1 tablespoon water in a microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Let cool slightly (about 3 minutes); whisk gelatin mixture into yogurt cheese. Stir in peanut butter and 1 tablespoon peanuts; set aside.
Combine sugar and remaining water in a microwave-safe bowl; stir well. Microwave at HIGH 3 minutes or until mixture boils, stirring every minute; set aside.
Beat egg whites and salt at high speed of a mixer until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed; then beat at high speed until stiff peaks form.
Gently fold egg white mixture into yogurt cheese mixture. Spoon 1 cup into each of 4 (8-ounce) stemmed glasses; sprinkle with remaining peanuts. Cover; chill at least 3 hours.
Yield: 4 servings.
Source:
Cooking Light, Sept. 1995, page 96
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