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Peanut Butter Mousse


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  • 100 ml Milk
  • 40 g Sugar
  • 1 Egg Yolk
  • 65 g Peanut Butter
  • 3 g Gelatine
  • 200 ml Whipped Cream
  • 1/2 tsp Vanilla



Step 1

-Make an anglaise using milk, sugar, peanut butter, and egg yolk.
-Bloom gelatin and add to the mix,strain and allow to cool to room temperature.
-Whip cream with vanilla to soft peaks. Fold into mixture, pour into molds and chill to set.

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