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Peanut Butter Mousse with Peanut Praline https://www.metro.ca/userfiles/image/recipes/mousse-au-beurre-arachides-avec-arachides-pralinees-10392.jpg PT10M PT02M PT12M
Mousse:In a medium large bowl, using an electric mixer, beat peanut butter together with brown sugar and salt.Beat in ¼ cup (60 mL) cream, then beat in another ¼ cup (60 mL) cream just until blended.In a medium bowl, beat remaining ½ cup (125 mL) cream together with 1 Tbsp. (15 mL) sugar and vanilla until peaks form.Fold into peanut butter mixture in 3 additions.Divide mousse into 4 martini glasses.Refrigerate until ready to serve.Peanut praline:In a small skillet, toast peanuts on medium heat, stirring occasionally, until they begin to brown.Add remaining 2 Tbsp. (30 mL) sugar.Cook, stirring continuously to prevent burning, until the sugar caramelizes and turns a deep brown colour, 1 to 2 min.Immediately remove from heat and turn out onto a small lightly oiled baking sheet.When peanuts are cool enough to handle, break into pieces.Just before serving the mousse, sprinkle peanuts over top, there will be some left over for nibbling.
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Peanut Butter Mousse with Peanut Praline

Peanut Butter Mousse with Peanut Praline

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4
servings
0:10
Preparation
0:02
COOKING
0:12
TOTAL TIME

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Ingredients

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  • smooth natural peanut butter

  • 1/3 cup
    (75 mL)
    brown sugar (packed)

  • pinch of kosher salt
  • 1 cup
    (250 mL)
    whipping cream
  • granulated sugar, divided


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    500 g


  • 1 tsp.
    (5 mL)
    vanilla extract
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    46 ml OR PUMPKIN PIE SPICE 35 g


  • 1/2 cup
    (125 mL)
    peanuts, salted or unsalted
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    SELECTED SIZES SELECTED VARIETIES


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Preparation

Mousse:

In a medium large bowl, using an electric mixer, beat peanut butter together with brown sugar and salt.

Beat in ¼ cup (60 mL) cream, then beat in another ¼ cup (60 mL) cream just until blended.

In a medium bowl, beat remaining ½ cup (125 mL) cream together with 1 Tbsp. (15 mL) sugar and vanilla until peaks form.

Fold into peanut butter mixture in 3 additions.

Divide mousse into 4 martini glasses.

Refrigerate until ready to serve.

Peanut praline:

In a small skillet, toast peanuts on medium heat, stirring occasionally, until they begin to brown.

Add remaining 2 Tbsp. (30 mL) sugar.

Cook, stirring continuously to prevent burning, until the sugar caramelizes and turns a deep brown colour, 1 to 2 min.

Immediately remove from heat and turn out onto a small lightly oiled baking sheet.

When peanuts are cool enough to handle, break into pieces.

Just before serving the mousse, sprinkle peanuts over top, there will be some left over for nibbling.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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