News 4 Cooks

May 15, 2013 3:00 PM

Chef Ken whips up a Peanut Butter Mousse

TUCSON- On Wednesday Chef Ken from Dante's Fire - Cocktails & Cuisine stopped by the studio to make a dessert that will have you forgetting about those calories.

Here is what you need:


Cucumber Martini
• 1 ¾ oz Effen Cucumber Vodka
• 1 oz Fresh Sour Mix
• ¼ oz Cointreau Orange Liqueur
• 2 slices European Cucumber
• Cucumber Foam
Method:
1. In mixing tin, place 2 thin slices of European Cucumber
2. Add Effen Cucumber Vodka, Sour Mix and Cointreau
3. Add Ice, cover tin and shake vigorously
4. Place silver dollar sized orb of Cucumber Foam into bottom of Chilled Martini Glass
5. Strain drink gently around Foam and garnish with a slice of cucumber

Peanut Butter Mousse
• Qt Heavy Cream
• 1 lb powdered Sugar
• ½ cup granulated Sugar
• 1.5 lb Cream Cheese
• 1 ¼ lb Peanut Butter
• 4 oz Meringue

Method:
1. Combine heavy cream and powdered sugar in bowl of mixer
2. Whip on medium speed until stiff peaks are produced - Reserve chilled
3. Combine cream cheese and granulated sugar in bowl of mixer
4. Whip on medium speed for 5 minutes - scraping sides of bowl periodically
5. Add peanut butter, mix on High speed for additional 3 minutes - scraping sides of bowl periodically
6. Add Whipped cream in 3 additions - spaced out until portions are fully incorporated
7. Form in metal ring molds - 3 in. diameter, Chill
8. Top with meringue
9. Caramelize meringue
10. Remove from mold, serve

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