Peanut Butter Mousse

The original recipe is for a Peanut Marshmallow Tart with a chocolate biscuit and butter base which I ripped out of a Courier Mail newspaper. With limited time, I decided to make the filling only as a mousse which set beautifully.  My sons know I need honest feedback and so one said, “you should have used smooth peanut butter” and I should have, as the recipe called for smooth but I only had crunchy in the house.  My other son quietly said, “there were no marshmallows in it” as he had been looking for the chunks of marshmallow in the mousse that he imagined because after all the name of the recipe says so.  So with this feedback I promise to use smooth peanut butter next time and have deleted marshmallow from the recipe title. But you could always stir through at the end additional cut marshmallows to add texture to the mousse. Ingredients 32 vanilla marshmallows, cut into smaller piecesPeanutButter Mousse 2 tablespoons milk 3/4 cup smooth peanut butter 300 ml thickened cream 1/2 teaspoon vanilla extract 1/4 cup salted roasted peanuts, roughly chopped Method Place marshmallows, milk and peanut butter in a saucepan over medium-low heat. Cook, stirring for 10 minutes or until melted and smooth. Transfer mixture to a bowl and stand for 5- 10 minutes to cool. Using an electric mixer, beat cream and vanilla until soft peaks form. Add 1/4 cream to marshmallow mixture.  Stir to combine. Fold through remaining cream. Spoon mixture in serving dishes and refrigerate for 3-4 hours or until set. Sprinkle with chopped peanuts.