3 yolks, lightly whisk to break yolks

1/4 cup granulated sugar

1/2 cup smooth peanut butter

1/4 cup brown sugar

1/2 cup heavy cream

1 teaspoon vanilla bean paste or extract

3 egg whites

1/4 cup granulated sugar

 3/4 cup crushed peanuts, garnish

Method:

1.     Place 6, 4-ounce ramekins in the refrigerator to chill.

2.     In a medium heatproof bowl set over a saucepan with simmering water, add yolks and sugar whisking to combine. Continue to whisk over the double broiler until ribbons form, pale in color and 170ºF, approximately 4 minutes.

3.     Remove from the double broiler and whisk over an ice bath to cool.

4.     Transfer yolk mixture to the bowl of an electric stand mixer with a paddle attachment. Add peanut butter, brown sugar, cream and vanilla paste. On high speed, mix until contents double in volume, scraping down the sides as needed, approximately 5 minutes. Transfer to a large mixing bowl and set to the side. Note: clean the bowl of the stand mixer as it will be needed for the meringue during step 5.

5.     Meanwhile, in a clean bowl set over a double broiler, add egg whites and 1/4 cup granulated sugar. While whisking, heat until 170ºF and foamy, approximately 2 minutes. Transfer to the bowl of an electric stand mixer and using the whisk attachment, whisk until medium peaks form, approximately 2 minutes.

6.     Working in 3 additions, carefully fold the meringue into the peanut butter mixture being careful to not deflate the egg whites. Using a cookie scoop evenly divide the mousse into the prepared chilled ramekins and place in the refrigerator to set, at least 1 hour and up to 24 hours.

7.     Right before serving, garnish each with crushed peanuts.

Kitchen Note: Play around with your flavor profiles by using other nut butters.