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Fluffy Peanut Butter Fromage Blanc Mousse: The “Lactic-Lipid” Aeration
The Science of the “Tangy Creaming”
This mousse utilizes Fromage Blanc, a fresh French cheese with a high moisture content and a mild, yogurt-like acidity. When paired with Peanut Butter, we face a textural challenge: peanut butter is a dense, hydrophobic lipid (fat) that tends to weigh down foams.
To achieve a “fluffy” result, we use the folding method to incorporate a stable Chantilly (whipped cream). The lactic acid in the Fromage Blanc helps denature the cream’s proteins just enough to create a “tight” bubble structure, while the fats in the peanut butter provide a long, savory finish on the palate. The result is a dessert that is rich in flavor but light in “specific gravity.”
The Essential Ingredients List
Serves 4.
- The Flavor Base:
- 1 cup (250g) Fromage Blanc: (If unavailable, substitute with drained Greek Yogurt or Quark).
- 1/2 cup Smooth Peanut Butter: (Commercial brands like Jif/Skippy work better for mousse than “natural” oil-separating versions).
- 1/2 cup Powdered Sugar: (Adjust to taste).
- 1 tsp Vanilla Bean Paste.
- A pinch of Sea Salt.
- The Aerator:
- 1 cup (240ml) Heavy Whipping Cream: Cold.
- Optional Garnish:
- Crushed Honey-Roasted Peanuts.
- Shaved Dark Chocolate.
Timing: The “Peak” Window
| Task | Duration | Context |
| Mixing Base | 5 Minutes | Emulsifying cheese and peanut butter. |
| Whipping | 5 Minutes | Achieving “Stiff Peaks” with the cream. |
| Chilling | 1 Hour+ | Mandatory for the fats to set. |
| Total Time | ~1.2 Hours | Best served chilled in glass coupes. |
Step-by-Step Instructions
1. The Nutty Emulsion
In a large bowl, whisk together the Fromage Blanc, peanut butter, powdered sugar, vanilla, and salt. Whisk until the mixture is completely uniform and has changed to a lighter tan color. Actionable Tip: If the peanut butter is too stiff, microwave it for 10 seconds before adding it to the cheese to ensure a lump-free base.
2. The Chantilly Lift
In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks. You want it firm enough that the whisk leaves a clear trail, but stop before it looks grainy.
3. The Gentle Fold
Add one-third of the whipped cream to the peanut butter mixture and stir it in to “lighten” the density. Then, gently fold in the remaining whipped cream using a spatula. Use a “cut-and-turn” motion to avoid deflating the air you just whipped in.
4. The Set
Spoon or pipe the mousse into individual serving dishes. Refrigerate for at least 1 hour. This allows the cocoa and nut fats to solidify slightly, giving the mousse its “spoonable” integrity.
Nutritional Information (Per Serving)
| Nutrient | Amount | Daily Value (%) |
| Calories | 390 kcal | 20% |
| Protein | 12g | 24% |
| Total Fat | 28g | 36% |
| Sugars | 18g | 20% |
Common Mistakes to Avoid
- Over-folding: If you stir the mixture like a batter, you will pop the air bubbles in the whipped cream, and you’ll end up with a “peanut butter pudding” instead of a mousse.
- Using Cold Peanut Butter: If the peanut butter is cold from the fridge, it will form tiny “beads” in the Fromage Blanc rather than a smooth cream.
- Skipping the Salt: Peanut butter requires salt to unlock its full flavor profile. Even a tiny pinch transforms the mousse from “sweet” to “complex.”
Conclusion
This Peanut Butter Fromage Blanc Mousse is a sophisticated, less-sugary alternative to traditional peanut butter pies. The Fromage Blanc provides a refreshing tang that cuts through the heavy nut fats, making it surprisingly light.
