Caramelized Banana Brioche Peanut Butter Mousse Recipes

Steps:

• In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
• Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
• Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
• Heat the cream and pour over the chopped chocolate. Whisk to combine.
• In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
• Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
• In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
• Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
• Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
• Slice and garnish with chocolate or caramel syrup.
• Enjoy!