It was a bad day and we all needed some cheering up. *** you, Hurricane Bawbag, **** you.
So, peanut butter and sesame mousse.
I had to create a stunning dessert using at least one of the designated ingredients: sesame seeds, cinnamon, rhubarb, yoghurt and peanut butter. It was part of my awesome birthday cooking challenge.
There are so many ways of making mousse. You can use gelatin, you can use a soft cheese like cream cheese or mascarpone, you can just use whipped cream and egg whites. Whipped cream and egg whites make the mousse a lot light and fluffier, which is what I like. When I was small my dad would always make this chocolate mousse by incorporating mascarpone with eggs and cocoa, different, a lot richer, but good as well.
Peanut butter. It's such a humble ingredient, and I love pairing humble ingredients with sophisticated and elegant concepts. Something that's in our snack sandwiches in a luxurious and decadent dessert. Mmmmm...
I tried this with Chinese sesame paste. It's a really versatile ingredient in Chinese cuisine, used in both savory and sweet dishes. I especially like it in sweet things with just a bit of sugar. So I'll be using it a lot more now that I found this at the Chinese supermarket! :D
Prep time: 10 min Rest time: min 2 hrs Serves: 5 generous wine glass portions or 10 stingy shot glass portions Suitable for: de-stressing in times of bad weather
Ingredients
1/2 cup double cream
3/4 cup sugar (or to taste)
1/2 cup peanut butter
1 tbsp sesame paste
2 eggs
to garnish:
2 tbsp toasted sesame seeds
chocolate crisps
Method
Beat double cream with the sugar until stiff peaks form. Fold in the peanut butter, sesame paste, sesame seeds and 2 yolks. Beat the egg whites with the sugar until stiff peaks and fold that into the peanut butter mixture.
Leave to rest in the fridge for a minimum of 2 hours
Garnish with chocolate and sesame seeds
Variations
Replace the sesame paste and peanut butter with whatever spread you have at home. Do a nutella one or something.
I had to create a stunning dessert using at least one of the designated ingredients: sesame seeds, cinnamon, rhubarb, yoghurt and peanut butter. It was part of my awesome birthday cooking challenge.
There are so many ways of making mousse. You can use gelatin, you can use a soft cheese like cream cheese or mascarpone, you can just use whipped cream and egg whites. Whipped cream and egg whites make the mousse a lot light and fluffier, which is what I like. When I was small my dad would always make this chocolate mousse by incorporating mascarpone with eggs and cocoa, different, a lot richer, but good as well.
Peanut butter. It's such a humble ingredient, and I love pairing humble ingredients with sophisticated and elegant concepts. Something that's in our snack sandwiches in a luxurious and decadent dessert. Mmmmm...
I tried this with Chinese sesame paste. It's a really versatile ingredient in Chinese cuisine, used in both savory and sweet dishes. I especially like it in sweet things with just a bit of sugar. So I'll be using it a lot more now that I found this at the Chinese supermarket! :D
Prep time: 10 min Rest time: min 2 hrs Serves: 5 generous wine glass portions or 10 stingy shot glass portions Suitable for: de-stressing in times of bad weather
Ingredients
1/2 cup double cream
3/4 cup sugar (or to taste)
1/2 cup peanut butter
1 tbsp sesame paste
2 eggs
to garnish:
2 tbsp toasted sesame seeds
chocolate crisps
Method
Beat double cream with the sugar until stiff peaks form. Fold in the peanut butter, sesame paste, sesame seeds and 2 yolks. Beat the egg whites with the sugar until stiff peaks and fold that into the peanut butter mixture.
Leave to rest in the fridge for a minimum of 2 hours
Garnish with chocolate and sesame seeds
Variations
Replace the sesame paste and peanut butter with whatever spread you have at home. Do a nutella one or something.
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