Name: Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
Yield: Makes 20 servings
Cuisine: American
Ingredients: 60 grams granulated sugar; 2 bananas, peeled and frozen; granulated sugar; 300 to 325 grams Simple Syrup; About 100 grams Cocoa Syrup (optional); 10 grams 83% unsalted butter, at room temperature; 100 grams cacao nibs (Sources); 162 grams heavy cream; 1 large egg yolk; 55 grams all-purpose flour; 110 grams Valrhona Manjari 64% chocolate (Sources), coarsely chopped; ½ Madagascar vanilla bean, split; 2 grams fleur de sel; 40 grams granulated sugar; 60 grams 83% unsalted butter, at room temperature; 100 grams roasted salted Spanish peanuts; 7 grams banana extract (Sources); 60 grams unsalted butter, melted; 3 large egg yolks; 125 grams heavy cream; 100 grams creamy peanut butter; 75 grams Spanish peanuts, skinned and chopped; kosher salt; 235 grams creamy peanut butter; 60 grams cocoa butter (Sources); 55 grams Valrhona 60% praline paste (Sources); 240 grams heavy cream; 115 grams feuilletine (Sources); 167 grams eggs (3 to 4 large); 125 grams Boiron banana puree (Sources)

Preparation info

Makes
20
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Peanut Butter Mousse

167 grams eggs (3 to 4 large)
90 grams confectioners’ sugar
240

Method

Everybody seems to love peanut butter in the United States. Sebastien didn’t understand it when he first came to this country, but now that his daughters and wife eat it every day, he enjoys it as well, so he wanted to feature it in a dessert. He knew I would like it because I love Reese’s Peanut Butter Cups. It was a natural idea for Sebastien to take a chocol