|Caramel and Peanut Brittle Mousse
125 ml crunchy peanut butter
1 x 230 g tub Lancewood cream cheese, softened
60 ml castor sugar
125 ml whipped cream
A few drops lime juice
100 g crushed peanut brittle
|METHOD: Mix together the peanut butter, cream cheese and castor sugar. Fold in the cream and the lime juice. Spoon into glass serving bowls and sprinkle crushed peanut brittle over. Garnish with mint and sugared lime zest.
SUGARED LIME ZEST:
Toss lime zest in sugar. Shake off excess sugar and use on top of mousse.