Today is National Peanut Butter Lovers’ Day. It’s also National Fruit Compote Day. When I heard this, I thought to myself, “This cannot be a coincidence,” and my brain began trying to figure out a way to make those two Items into one dessert.
I created this completely on the fly with no measuring. And no shopping. I used what happened to be in the house.
The mousse turned out great, and I wouldn’t hesitate to use it in a chocolate dessert or just to serve by itself with some broken peanut brittle for garnish.
And the compote is also quite nice. Just sweet enough with hints of lemon and cinnamon. Nice.
The two together taste like an adult PB&J sammich, which is exactly what I was going for. It does need a little crunchy Something Or Other. I’m thinking maybe some cinnamon graham crackers or the Aforementioned peanut brittle.
This dessert comes together quickly. Give it a try. I think you’ll like it.
| Peanut Butter Mousse with Mixed Berry Compote |
- For the Compote
- 1/3 cup each frozen blueberries, cherries and strawberries, or your choice of fruit
- 1/4 cup organic apple juice
- 3 Tablespoons sugar in the raw
- 2 Tablespoons maple syrup (I used Grade B)
- 1 cinnamon stick
- a few Microplane-zests worth of lemon zest
- 2 teaspoons lemon juice
- pinch of salt
- For the Mousse
- 1/3 cup natural peanut butter
- 3 Tablespoons heavy cream
- 3 tablespoons Grade B maple syrup
- heavy pinch salt
- about 1/4 teaspoon vanilla
- 1/2 cup heavy cream, whipped
- Bring all ingredients to a boil.
- Reduce heat and simmer on medium-low until somewhat reduced and thickened, about 30 minutes.
- Whisk together the peanut butter, 3 Tablespoons of heavy cream, syrup, salt and vanilla until smooth.
- Taste. Mixture should be slightly sweeter and saltier than you want it to be.
- Whisk the 1/2 cup of heavy cream to medium-stiff peaks.
- Fold/stir in about 1/3 of the mixture.
- Fold in the rest of the cream gently but thoroughly until no streaks remain.
- Divide mousse among 4 small serving dishes.
- Top with compote.
- Alternatively, you can layer mousse-compote-mousse.
- Serve with crushed peanut brittle or cinnamon graham crackers.
And there you have it. Now you can celebrate two food holidays with one dessert! You’re welcome, and have a lovely day.
