- Iced Peanut butter mousse
- set in gastronome trays or rings
- Ingredients
- Pate a bombe
- 18 egg
- 18 egg yolks
- 675g caster sugar
- 225g glucose
- Italian meringue
- 630g egg white
- 450g sugar
- 450g glucose
- 900g peanut butter
- 36tab cream
- 2.225L semi whipped double cream.
iced peanut mousse
Ingredients
Method
Pate a bombe- whisk eggs and egg yolks to a sabayon.
Boil sugar and glucose with 2 TB water to 120oc
pour onto eggs and whisk until cold.
Italian meringue
Whisk egg whites until soft peaks
Boil sugar and glucose to 120oc
pour on egg whites and whisk until cold.
Mix peanut butter with cream to loosen.
To assemble mix meringue with peanut butter mix, then fold in the pate bombe.
Finally fold in the whipped cream pour into moulds freeze 24 hours.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
