Peanut Butter and Jelly

Name: Peanut Butter and Jelly
Ingredients: 448 g (2 cups) cream cheese, softened; 336 g (1⅓ cups) creamy peanut butter; 448 g (3¾ cups) confectioner’s sugar; 224 g (1 cup) half & half; 448 g (2 cups) heavy cream; 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 252 g (1 cup and 2 Tbsp) raspberry puree; 5 g (1 Tbsp) agar agar; 84 g (⅓ cup and 1½ Tbsp) sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 252 g (1 cup and 2 Tbsp) strawberry puree; 14 g (2 Tbsp) egg white powder; 198 g (¾ cup and 1 Tbsp) egg whites; 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 45 g (3 Tbsp) granulated sugar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Peanut Butter Mousse

448 g (2 cups) cream cheese, softened
336 g (1⅓</

Cake

Method

Peanut Butter Mousse

Place cream cheese, peanut butter and confectioner’s sugar in the large bowl of a stand mixer fitted with a whisk attachment, add half & half and start mixing on a low speed, gradually increasing the speed to high. In the medium-size bowl of a stand mixer fitted with a whisk attachment, beat cream on high speed until just before it