Vivian Howard Instagram – #wallabypartner As soon as that first cold snap hits, I crave the taste of fall — apples, rosemary, peanuts, warm spices hit those comforting notes on my palate. I’ve been experimenting with mousse as of late because it’s super easy to throw together, requires no baking and as far as the dessert canon goes, it’s one I love serving my family. I’ve made mousses like this with silken tofu, which gives volume and a smooth texture. But here, @wallabyyogurt not only provides that creamy texture, but brings a sweetness and tang that compliments the peanut butter, too. Layer this mousse in a trifle like I do, use it as a tasty dip for fruits of all kinds, throw it in a graham cracker crust pie shell, drizzle with chocolate and freeze for an easy icebox pie or eat it by the spoonful!
Recipe
1 ½ cups Wallaby Organic Vanilla Whole Milk Greek Yogurt
½ cup creamy peanut butter
1 Tbsp powdered sugar, optional
⅛ tsp salt, optional
1 large apple, chopped into small chunks
2 tsp rosemary, finely minced
¼ cup dry roasted peanuts, roughly chopped
3 Tbsp maple syrup
In a strainer over a bowl of your choice, strain the Wallaby Organic Vanilla Bean Yogurt overnight or for at least three hours in your fridge.
Add peanut butter and strained yogurt to a bowl and beat with an electric mixer on high for one minute. The mousse should double in volume. Optional: blend in 1 tablespoon powdered sugar and a pinch (⅛ teaspoon) of salt.
Dice one large or two small apples into small chunks to yield ⅔ cup. In a small bowl, add the chopped apples, minced rosemary, and chopped peanuts. Toss with maple syrup.
In one large bowl or several individually sized cups, create layers with your mixtures bottom to top: mousse, fruit mixture, mousse, fruit mixture. Drizzle the top with any leftover maple syrup from your apple mixture. #wallabyorganic | Posted on 04/Oct/2022 01:44:26
