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Peanut Mousse

Courses: Dessert
Serves: 4 people

Recipe Ingredients

1   Plain nonfat yogurt - (8-ounce)
1 1/4 teaspoons 6.3mlUnflavored gelatin
4 tablespoons 60mlWater - divided
3 tablespoons 45mlCreamy peanut butter
2 tablespoons 30mlDry-roasted peanuts - chopped and divided
2/3 cup 131g / 4.6ozSugar
4   Egg whites - at room temperature
1/4 teaspoon 1.3mlSalt

Recipe Instructions

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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