Pierneef à la Motte in Franschhoek is one of my favourite restaurants. The menu is constantly changing to reflect the seasons, so you always get the freshest, seasonal ingredients packaged in beautifully plated, explosive flavour combinations. Unfortunately this also means that you best not get your heart set on any one dish, as it may not be there the next time you visit. There is an important life lesson in this. Never put off till tomorrow what you can eat today! The bittersweet Valrhona chocolate tart with peanut butter mousse that I wrote about when I reviewed them in September was one such dish. While the rich chocolate tart itself was obviously delicious, the highlight of the entire meal (okay, a joint tie with the quail and orecchiette pasta salad with smoked pork lardo and almond ginger sauce), was the peanut butter mousse that accompanied the tart. Piped onto the plate into little mounds of salty moreishness, they were the unintentional star of the dish. So I was very disappointed when, on a visit there last week, the chocolate tart was no longer on the menu. After a week of hoping for a miserable rainy day, so that I could stare sadly out the window while I longed for that mousse, I realised I was unsuccessfully dealing with this blow, and decided to try recreating the mousse myself. I added white chocolate, so it is not quite the same, but it makes a similarly rich, lovely, dense mousse. Serve in little shot glasses, as an accompaniment to a tart (I served mine with a salted caramel cheesecake, but chocolate and peanut butter are made for each other when the bread and jam aren’t looking) or as a filling between layers of biscuits.
Peanut butter and white chocolate mousse
Recipe type: Dessert
Serves: 4 – 8
- 50g butter
- 150g white chocolate
- 2 eggs, separated
- 70g castor sugar
- 125ml cream
- 175g smooth peanut butter
- Melt the butter and chocolate together. Warm the peanut butter till it becomes a little more runny, and stir into the chocolate.
- Add two egg yolks to the warm chocolate mixture and stir through.
- Beat the egg whites till stiff peaks form. Slowly add the castor sugar to the egg whites while you continue whisking. Fold the mixture into the peanut butter mixture.
- Beat the cream till stiff. Fold the cream into the peanut butter mixture and serve.