Name: Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
Yield: Makes 20 servings
Cuisine: American
Ingredients: 220 grams creamy peanut butter, at room temperature; 7 grams banana extract (Sources); 1 large egg yolk; 75 grams Spanish peanuts, skinned and chopped; 40 grams granulated sugar; 167 grams eggs (3 to 4 large); 240 grams heavy cream; 90 grams confectioners’ sugar; 250 grams ripe bananas (2 to 3), peeled and cut into chunks; 60 grams granulated sugar; 3 gelatin sheets (2 grams each), soaked in cold water to soften; granulated sugar; 100 grams creamy peanut butter; 310 grams milk chocolate, melted; 90 grams water; 225 grams granulated sugar; About 100 grams Cocoa Syrup (optional); 2 bananas, peeled and frozen; 162 grams heavy cream; 2½ gelatin sheets (2 grams each), soaked in cold water to soften; 125 grams Boiron banana puree (Sources); 1 kilogram orange juice; 300 to 325 grams Simple Syrup; 60 grams cocoa butter (Sources); 2 grams fleur de sel; ½ Madagascar vanilla bean, split; 235 grams creamy peanut butter; 52 grams milk chocolate; 325 grams Sweet Base Syrup; 120 grams whole milk

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