Francisco Migoya

Peanut Butter and Mascarpone Cream

Preparation info
  • Yield:

    1.5 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Mascarpone, soft 680 g 1 lb 7.84 oz 45.21

Method

  1. Combine the mascarpone, peanut butter, sugar, and heavy cream in a bowl and mix over a warm water bath until homogenous.
  2. Remove one-quarter of the mixture and heat it up with the bloomed gelatin in a separate bowl over a hot water bath.
  3. Return the warmed peanut butter-gelatin portion to the original mixture and stir until homogenous using a whisk.