ASIAN PEANUT BUTTER (absent soy sauce)
Mousse, whipped, light, creamy, startling, peanut butter. Asian absent the soy sauce. Wow, whoa…..I just engineered my very first animal-free ice-cream without realizing it!
Makes 2 cups
1 c. creamy peanut butter
10 oz. froz. sliced, sweetened strawberries, thoroughly thawed
1 T. hot chili oil
1 t. liquid smoke
1 t. Worcestershire sauce
1 t. onion powder
1 t. garlic powder
1 T. Balsamic vinegar
Combine peanut butter and strawberries in mixing bowl. Mash, fold, stir slowly, then briskly till creamy consistency with strawberry forms are still evident.
Add remaining ingredients, one at a time, stirring after each addition till whipped.
Transfer to covered container and refrigerate.
Notes: This is the softest peanut butter yet. So light, so fancy as to be relegated to the delicacy category.
Every taste sensation when teamed with soft is the perfect combination to get your attention and make you linger a while.
Recipe for Asian Ice-cream: It’s easy. Just freeze the Asian Peanut Butter!
I froze some of it in small containers. You don’t need much, because it’s so rich, so if served as dessert (frozen or not frozen), use small containers. After three hours it was ice-cream consistency with a soft-serve appearance. After nine hours it was like hard ice-cream, still creamy. The freezing didn’t crystalize it, even when very hard. It kept it smooth.