Peanut Butter Mousse (Congolese)

The art of pastries dates back to the time of the pharaohs. At the time, it was just small and simple candies made wild honey, citrus and nuts. The Romans and the Greeks followed suit. The dessert as a gastronomic stage in any meal, although spread throughout the world today, is considered typically French. The term dessert is actually associated with a specific moment: it refers to the time of the meal where you eat dessert and not the dish that is served is. The action of "des-serving" the table occurs when the meal is finished. If savoury Congolese cuisine is rich, the country's desserts are almost exclusively composed of fruits including peanut as in this peanut butter mousse.

5 oz peanut butter
¾ cup sugar
3 Tbsp. agar-agar or 3 Tbsp. gelatin
6 egg whites
1 cup heavy cream

Garnish:
cocoa powder and/or chocolate chips

Beat the egg whites until stiff while gradually incorporating the sugar.

Dissolve the agar-agar in a little water (hot or cold according to the instructions on the package).

Melt the peanut butter over low heat and stir in the agar-agar or gelatin.

Let cool for 10 minutes.

Whip the heavy cream.

Stir the peanut butter and gelatin mixture into the whipped cream and beat for 2 minutes.

Gently fold the beaten egg whites into the whipped cream and peanut butter mixture.

Refrigerate for at least 6 hours.

Sprinkle with cocoa powder and/or chocolate chips before serving.

Makes 8 servings.