“This is a simplified version, more manageable for the home cook. At the Ryland, we serve it with a brûlée of bananas and a scoop of Nutella-banana ice cream. But the secret of the dish is the layer of passion fruit coulis under the peanut butter mousse."
Peanut Butter Mousse
325 grams egg yolks
180 grams 10x confectioner’s sugar
500 grams heavy cream
6 sheets of gelatin
450 grams creamy peanut butter, room temperature
1) Mix the sugar and eggs together and cook over a double boiler while consistently whisking. Cook until ribbons start forming. Set aside and reserve.
2) Bring cream to a boil and dissolve the gelatin in the hot cream. Reserve.
3) In a standing mixer, using a paddle, beat peanut butter until soft and creamy. Slowly add the cream/gelatin mixture.
4) Fold the egg-sugar mixture into the peanut butter mixture.
5) Pour finished mousse into ramekins and freeze overnight.
6) Cut the peanut cookie (below) to the same size as the ramekin.
7) Next day, dip the ramekins into boiling water to loosen and turn upside-down onto the peanut butter cookies.
8) Place mousse and cookie on a cooling rack and pour the chocolate glaze (below) over the mousse.
Peanut & Feuilletine Cookie
100 grams milk chocolate
100 grams cocoa butter
500 grams creamy peanut butter
180 grams chopped peanuts, toasted
200 grams feuilletine (praline flakes)
1) In a stainless steel bowl, melt the milk chocolate and cocoa butter together over a water bath.
2) Put the peanut butter in the bowl of a standing mixer and mix with a paddle until soft and creamy, about 1 minute.
3) Add the peanuts and melted chocolate-cocoa butter mixture, and continue to mix until incorporated.
4) Remove bowl from the mixer and fold in the feuilletine. Season to taste with salt.
5) Cover the mixture and allow it to cool for 1 hour in the refrigerator.
6) After it is cool, place the mixture between 2 pieces of parchment paper and roll it out to a uniform thickness of about 1/4”.
7) Cut to desired size using a ring cutter or an upside-down ramekin.
Valrhona Chocolate Glaze
900 gram neutral gel glaze (or substitute apricot glaze, available in better supermarkets)
568 grams water
568 grams heavy cream
223 grams cocoa powder
630 grams 64 % Valrhona chocolate, broken into pieces
1) Bring neutral glaze, water and cream to a boil.
2) Add cocoa powder. Stir until incorporated.
3) In a bowl, pour the mixture over the Valrhona chocolate
4) Cool to 59°F, then pour over the peanut butter mousse.