Thursday, September 8, 2022
HomeBakingPB&J Mousse Bars - Bake from Scratch

PB&J Mousse Bars – Bake from Scratch

PB&J Mousse Bars sliced on wire rack

Fluffy but wealthy, contemporary blackberry mousse meets a crisp peanut butter crust in these brightly coloured PB&J Mousse Bars. Topped with swirls of contemporary blackberry purée, this charming summertime deal with is a showstopper that’ll have everybody coming again for seconds.

PB&J Mousse Bars

  • Crust:
  • 3 tablespoons (36 grams) granulated sugar
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 2 tablespoons (32 grams) creamy peanut butter*
  • ¼ teaspoon kosher salt
  • 2 massive egg yolks (37 grams), room temperature
  • ¼ teaspoon (1 gram) vanilla extract
  • ⅓ cup (42 grams) all-purpose flour
  • Filling:
  • ¼ cup (50 grams) granulated sugar
  • 1½ teaspoons (4.5 grams) cornstarch
  • 9 ounces (255 grams) contemporary blackberries, halved (about 1¾ cups)
  • ¼ cup (60 grams) water
  • 1½ teaspoons (4 grams) unflavored gelatin
  • ½ cup (120 grams) chilly heavy whipping cream
  • 8 ounces (226 grams) cream cheese, room temperature
  • ¾ cup (90 grams) confectioners’ sugar sifted
  • ¼ teaspoon kosher salt
  • ¼ teaspoon (1 gram) vanilla extract
  1. Spray a 9×5-inch loaf pan with cooking spray. Line pan with parchment paper, letting extra lengthen over sides of pan.
  2. For crust: In a medium bowl, stir collectively granulated sugar, butter, peanut butter, and salt till fluffy. Whisk in egg yolks and vanilla till effectively mixed. Add flour; stir simply till mixed. Press into backside of ready pan. Cowl and refrigerate for half-hour.
  3. Preheat oven to 375°F (190°C).
  4. Prime crust with parchment paper. Add pie weights.
  5. Bake till edges are simply set, about 12 minutes. Rigorously take away parchment and weights; bake till edges are golden and high of crust is dry and set, 3 to 4 minutes extra. Let cool utterly in pan on a wire rack.
  6. For filling: In a small saucepan, stir collectively granulated sugar and cornstarch. Stir in blackberries. Convey to a boil over medium warmth; cook dinner, stirring regularly and mashing berries, till combination now not tastes starchy, 2 to three minutes. Utilizing a fine-mesh sieve, pressure combination right into a medium bowl, urgent via as many solids as attainable ; discard solids left in sieve. Let cool for half-hour.
  7. In one other small saucepan, place ¼ cup (60 grams) water. Sprinkle gelatin on high; let stand for 10 minutes. Warmth over medium-low warmth, stirring consistently, till gelatin dissolves. Put aside.
  8. Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream at medium-high velocity till medium-stiff peaks kind. (See PRO TIP.) Switch to a different medium bowl.
  9. Clear bowl of stand mixer and whisk attachment. Utilizing the whisk attachment, beat cream cheese at medium velocity till clean and creamy, 2 to three minutes, stopping to scrape sides of bowl. Add confectioners’ sugar and salt; beat at medium-low velocity till clean and mixed, about 1 minute, stopping to scrape sides of bowl. Reserve 3 tablespoons (58 grams) blackberry purée; add vanilla and remaining blackberry purée to cream cheese combination, and beat till mixed. With mixer on medium-low velocity, progressively add heat gelatin combination, beating till mixed. (If gelatin combination has resolidified, gently heat over low warmth, stirring regularly, till liquid once more earlier than including.) Fold whipped cream into cream cheese combination in three additions. Pour combination over cooled crust; gently wiggle pan to unfold filling and clean into an excellent layer. Working rapidly, drop small dollops of reserved blackberry purée on high of cream cheese combination; utilizing a wood decide, swirl as desired. Refrigerate for not less than 4 hours or as much as in a single day.
  10. Utilizing a pointy knife, loosen any edges which are touching pan. Utilizing extra parchment as handles, take away from pan. Utilizing a heat dry knife, minimize into bars, wiping knife clear between cuts.

PRO TIP – Regulate your whipped cream. Overwhipped cream can be harder to fold into the cream cheese combination.





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