I’m going to keep with the Taggart name since the mousse is based off the goofy bastards pie recipe anyway. I took the peanut butter pie recipe and folded in some cream to make a mousse. It turned out lovely and damn I love me some peanut butter.
A lot of people ask me what to do with specific recipes or what else they can do with recipes. I always try to get the most bang for my buck. In a restaurant there shouldn’t be any waste. As an example, I used the peanut butter mousse numerous different ways to show you. First, I made a peanut butter mousse cake with a glossy chocolate glaze. Simple chocolate sponge layered between the mousse and glazed. Then, I piped the mousse in a glass with Valrhona chocolate pearls and some whipped cream and chocolate garnish. Lastly, I plated it up as a nice dessert that would be suited for any fine dining establishment. OK, maybe not fine dining but still it looks good and I’d be happy to get this thrown on my table after a meal. I’m more of a diner type guy. See you at Tasty’s at 4 in the morning!!
One thing I love about cakes and plated desserts especially, you play with flavors and they may or may not work. It’s cool and not everything is going to be a winner but like my mentor Michael Laiskonis used to say “it’s a spring board to a new idea.” That’s exactly what happened with the plated here. I served the mousse with a mango honey gel, toasted coconut, caramel, and a dash of cayenne. The toasted coconut with the mousse gave a nice nutty flavor and the cayenne gave a little heat at the end. The mango honey gel though delicious, didn’t quite compliment the rest of the pate. Live, learn, grow and move on.
When you work in a restaurant or hotel everything (in my opinion, I’m allowed to have one) should have a function and purpose. There is no time nor room for waste. This is my rule for my house too. If you go on vacation and bring me something, here is my rule: If I can’t eat it or wear it, I don’t need it. If I can wear it and then eat it, well even better.
Taggart’s Peanut Butter Mousse Cake and it’s also a beautiful buffet dessert in a glass and oh, look at the peanut butter mousse plated dessert with mango honey. Look at all the things you can do with one recipe. Dazzle your friends, if you have any.
Do something different today. Why be normal??
You’re pretty much making the peanut butter pie here from last week but instead of pouring it into a pie shell you’re folding in cream just like you would a mousse. I know, weird right?
Taggart’s Peanut Butter Mousse
286g/1 – 10oz bag Marshmallow
463g/2c whole milk
406g/1 1/2c peanut butter
1qt heavy cream, whipped to soft peak,
-place the marshmallow, butter and milk over a double boiler
-once all is melted, whisk in peanut butter
-once everything is combined and ready to go fold in the whip cream
This actually makes quite a bit of mousse. So if you don’t have enough cake or molds or what not you can always pour it into a container and use at a later date. Like, spoon some on top of brownies or ice cream. Endless ideas…hell make a sandwich with it, I don’t care.
Have a great week!