Peanut Mousse
By: Anonymous
Published: Friday, December 18, 2009 - 1:25am

Ingredients




1 ctn plain nonfat yogurt, (8-ounce)
1 1/4 teaspoons Unflavored gelatin
4 tablespoons Water, divided
3 tablespoons Creamy peanut butter
2 tablespoons Dry-roasted peanuts, chopped and divided
2/3 cup Sugar
4 Egg whites, at room temperature
1/4 teaspoon Salt

Preparation

1 Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid. 2 Sprinkle gelatin over 1 tablespoon water in a microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Let cool slightly (about 3 minutes); whisk gelatin mixture into yogurt cheese. Stir in peanut butter and 1 tablespoon peanuts; set aside. 3 Combine sugar and remaining water in a microwave-safe bowl; stir well. 4 Microwave at HIGH 3 minutes or until mixture boils, stirring every minute; set aside. 5 Beat egg whites and salt at high speed of a mixer until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed; then beat at high speed until stiff peaks form. 6 Gently fold egg white mixture into yogurt cheese mixture. Spoon 1 cup into each of 4 (8-ounce) stemmed glasses; sprinkle with remaining peanuts. 7 Cover; chill at least 3 hours. 8 Yield: 4 servings. 9 NOTES : From Pastry Chef Joanne Gusweiler, of the AT&T Learning Center in Basking Ridge, New Jersey.