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Bega Peanut Butter

Jelly Mousse

Need to know

Makes: 6

Preparation time: 30 minutes

Cooking time: 20 minutes

What you need

– 250g strawberries, halved
– 125g raspberries
– 1 cup sugar
– 1 lemon juiced, then cut into 8 pieces, seeds
removed
– 8 oat cookies (ones that a crunchy and golden)
– 250g cream cheese, softened
– ½ cup BEGA Peanut Butter Smooth
– ½ cup caster sugar
– ¼ cup milk
– 1 cup whipped cream
– Extra berries, for decoration

It’s Peanut Butter Jelly time! But not as you know it… We’re taking it up a notch with Australia’s Favourite Peanut Butter Jelly Mousse! A classic combo that can do no wrong, if you love PB&J then you need to give this a try!

Instructions

Step 1.

Combine the berries, sugar and lemon juice in a medium saucepan and stir over a medium heat until the sugar dissolves. Simmer for 15 minutes and add the lemon peels.

Step 2.

Once the berries are softened and the mixture has thickened a little, cool then discard the lemon pieces, cover and chill until required.

Step 3.

Break a biscuit into the base of 6 serving glasses, reserve the remaining.

Step 4.

Beat the cream cheese, peanut butter and sugar until smooth, beat in the milk then fold through the whipped cream. Spoon the mousse into the 6 glasses. Top each with as good spoonful of the berry mixture. Chill until required.

Step 5.

Decorate with extra berries and top each with a little of the remaining broken biscuit. Serve immediately.

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