Ravneet Gill’s recipe for peanut butter mousse bars | The sweet place

Ravneet Gill’s recipe for peanut butter mousse bars | The sweet place

I established a thing equivalent to this for the dessert menu at Black Axe Mangal in London, with a caramel centre and making use of a silicone, bar-formed mould. You can set the mousse into any shape moulds you have to hand, completely ready to pop out and dip into chocolate alternatively, set in eyeglasses all set to dig in with a spoon. Use your favorite peanut butter here – I like dark roasted chunky peanut butter, due to the fact I love the texture and contrast of the peanuts via the mousse.

Peanut butter mousse bars

Prep 10 min
Chill 4 hr+
Cook dinner 40 min
Would make 7-8 bars

2 gelatine leaves (I use Dr Oetker)
100ml entire milk
50g caster sugar
3 egg yolks

20g maple syrup
75g peanut butter

1 pinch
sea salt (I use Maldon)
200ml double product
100g milk chocolate
20ml neutral oil
10g chopped peanuts or cocoa nibs

Soak the gelatine leaves in ice-chilly drinking water. Heat the milk and sugar in a medium saucepan right up until steaming. In a compact bowl, whisk the egg yolks and maple syrup, then pour in the scorching milk and whisk to merge.

Return the combination to the saucepan and, employing a spatula, cook in excess of a reduced-medium warmth right until it reaches coating regularity. Take off the heat.

Squeeze out the excessive water from the gelatine leaves, then increase to the pan and stir to dissolve. Insert the peanut butter and salt, blend definitely nicely, then pour into a massive bowl and depart to neat till it is no lengthier very hot to the contact.

Meanwhile, whisk the product to comfortable peaks, then stir this by way of the cooled peanut butter combine, working with a whisk to knock out any lumps.

Pour the combination into moulds or glasses. If you are utilizing silicone moulds, place them on a flat tray prior to filling, and freez, for 4 to 6 hours, right up until they can be taken off cleanly from the moulds. If you are making use of glasses, chill in the fridge for four hours.

To put together the chocolate coating, carefully soften the chocolate and oil in a saucepan about a really low warmth – it will get only a couple minutes – then stir through the chopped peanuts or cocoa nibs.

Utilizing two forks to maintain them, rapidly dip the frozen bars in the chocolate mix, then set on a tray lined with greaseproof paper. Transfer to the fridge to defrost. Alternatively, spoon the melted chocolate above the major of the set mousses in the eyeglasses to form a layer and chill until eventually established.