We’ve (finally) broken away from jelly! I have to admit I was a teensy, tiny bit sceptical when we first decided to take on the challenge. I mean, thirty different recipes of things you can make in a cone? As it turns out, there’s a whole wealth of ideas on the internet (ahemMarthaStewart) and we’ve earmarked a few we’re really excited about!
Chocolate, peanut butter and bananas are some of Rachel and my favourite things, so expect to see lots of them in future posts!
Here’s what you’ll need:
Silky Choco-PB-Banana Mousse
Adapted from Martha Stewart Recipes
12 ounces semisweet chocolate
3/4 cup creamy peanut butter (we used chunky, but we’re rebels like that)
2 ripe bananas
1 cup heavy cream (whip these to stiff peaks)
1/2 cup roasted peanuts
1. Melt the chocolate. While it cools, mash the bananas with the back of a fork.
2. Mix the peanut butter into the chocolate. Add mashed bananas after and gently fold in whipped cream.
3. Pour into jelly mould (propped up in a mug). Leave some space so you can add peanuts to the base!
4. Press peanuts into base of the mousse. Refrigerate the mousse until firm, at least 3 hours.
While we waited for the mousse to set, we ran off to KLCC to get some food. Our latest favourite makan (eating) place is this little stall serving Bengali cuisine in the KLCC food court that has amazing curries and rice. Rachel and I are creatures of habit, we always get the same things – chickpea curry and fried egg for her and fried chicken and briyani rice for me.
When we got back, the mousse had set!
Right??? It tasted even better, too. The crunch from the peanuts really complemented the silky texture. We would have posted the half-eaten mousse except we gobbled it down way too fast (even after two huge plates of Bengali food)!
Up tomorrow: a Masterchef-inspired dish! Excited? We definitely are!
Sophia and Rachel