[:en]Earlier today, I told you about my decadent peanut butter butter toasts. And now, here I am serving you a spicy dessert. But not just any dessert, a spicy peanut butter mousse! Manba in a weird fashion. Again. I am definitely on a roll with my bizarre recipes today, aren’t I?
Wait. Don’t run off yet! Give me a chance to sell you on this particular recipe. I promise it will be worth your while. Plus, you must be curious to know when, how and why this crazy recipe came to be, aren’t you?
To be honest, this spicy peanut butter mousse was born out of my own laziness
Two weeks ago, I went grocery shopping for the ingredients to prepare a peanut butter mousse that had been tempting me for days. As I perused the supermarket aisles in search of the perfect local manba, I stumbled upon row after row of “manba pimenté,” spicy peanut butter. There was no regular Haitian peanut butter in sight. I could’ve headed to the next grocery store. Anyone in their right mind would’ve done so, especially in Haiti. After all, here, that’s what we do. We run from one store to the next in search of the best products at the best prices. That day, however, I simply wasn’t up for a second store visit. I couldn’t find the energy to walk in another place just to grab one jar of regular manba. Such a trip just didn’t seem worth it.
Yet, I was absolutely set on trying that manba mousse
I thus decided to take the crazy lazy road. You all know by now that I am a fan of our Haitian manba pimenté. I convinced myself that it made more sense to purchase something which leftovers I knew I would eat. If I failed my mousse, I would at least still enjoy what was left of the peanut butter jar. This would avoid a lot of waste. Such a choice seemed logical and financially wise. Following that logic, I grabbed my spicy peanut butter jar, dropped it in my basket and took it home with me.
I can’t say that impulse move of mine didn’t scare me. When it came time to prepare my mousse, I did so without telling a soul. I even hid the jar so that no one would realize what I was up to. If my mousse failed, I wouldn’t have any witness to my failure.
Luckily, I did not fail. Believe it or not, my lethargic state at the store that day had led me to one of the best culinary decisions I could have ever made. The piment bouc in the peanut butter was an unexpected surprise that had our taste buds singing. Combined with some lime zest, the spiciness had given that mousse an extra kick. One that I now am convinced any manba mousse shouldn’t live without.
This spicy and zesty peanut butter mousse is a decadent treat that I urge you to try.
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A spicy Haitian peanut butter mousse
Equipment
- KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Ingredients
- ½ cup heavy whipping cream
- 4 oz cream cheese room temperature
- ¼ cup manba piqué spicy peanut butter
- ¼ cup confectionner sugar
- ½ tsp vanilla
- 1 lime zest
Instructions
- Using your hand mixer, whip the cream until it becomes stiff
- In a separate bowl, beat the cream cheese and spicy manba until creamy
- Add the sugar, lime zest and vanilla
- Beat until smooth
- Fold the manba mixture into the whipped cream without deflating it
- Cool in the refrigerator
- Serve by the spoonful or (if you’re skilled) piped in dessert ramequins
Notes
Wait. Don’t run off yet! Give me a chance to sell you on this particular recipe. I promise it will be worth your while. Plus, you must be curious to know when, how and why this crazy recipe came to be, aren’t you?
To be honest, this spicy peanut butter mousse was born out of my own laziness
Two weeks ago, I went grocery shopping for the ingredients to prepare a peanut butter mousse that had been tempting me for days. As I perused the supermarket aisles in search of the perfect local manba, I stumbled upon row after row of “manba pimenté,” spicy peanut butter. There was no regular Haitian peanut butter in sight. I could’ve headed to the next grocery store. Anyone in their right mind would’ve done so, especially in Haiti. After all, here, that’s what we do. We run from one store to the next in search of the best products at the best prices. That day, however, I simply wasn’t up for a second store visit. I couldn’t find the energy to walk in another place just to grab one jar of regular manba. Such a trip just didn’t seem worth it.
Yet, I was absolutely set on trying that manba mousse
I thus decided to take the crazy lazy road. You all know by now that I am a fan of our Haitian manba pimenté. I convinced myself that it made more sense to purchase something which leftovers I knew I would eat. If I failed my mousse, I would at least still enjoy what was left of the peanut butter jar. This would avoid a lot of waste. Such a choice seemed logical and financially wise. Following that logic, I grabbed my spicy peanut butter jar, dropped it in my basket and took it home with me.
I can’t say that impulse move of mine didn’t scare me. When it came time to prepare my mousse, I did so without telling a soul. I even hid the jar so that no one would realize what I was up to. If my mousse failed, I wouldn’t have any witness to my failure.
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Luckily, I did not fail. Believe it or not, my lethargic state at the store that day had led me to one of the best culinary decisions I could have ever made. The piment bouc in the peanut butter was an unexpected surprise that had our taste buds singing. Combined with some lime zest, the spiciness had given that mousse an extra kick. One that I now am convinced any manba mousse shouldn’t live without.
This spicy and zesty peanut butter mousse is a decadent treat that I urge you to try.
Mousse de beurre de cacahuète pimentée à l'haïtienne
Ingredients
- ½ tasse de crème fraiche
- 4 oz de fromage blanc
- ¼ tasse de manba piqué beurre de cacahuète pimenté
- ¼ tasse de sucre à glacer
- ½ tsp d’essence de vanille
- 1 zeste de citron vert
Instructions
- A l'aide d'un fouet électrique, fouettez la crème en chantilly
- Dans un autre bol, battez en crème le fromage et le manba
- Ajoutez le sucre, le zeste de citron et la vanille
- Battez jusqu’à ce que le mélange soit onctueux
- Incorporez le mélange de manba à la crème fraiche sans dégonfler la chantilly
- Mettez au frais pendant au moins une (1) heure
- Servez frais dans un ramequin à dessert
