Usually called the doctor. Or the caretaker.

verginiamaro wanted peanutbutter mousse, so rather than the previous version, which was a little soft, I decided to try something a little different.

6 egg yolks
1/2 c brandy
1/2 c sugar
vanilla
cinnamon
1 cup smooth peanut butter (I used natural, but next time I'll use commercial), warmed

Put yolks, brandy, and sugar over a double boiler with the water not quite boiling. Add vanilla and cinnamon and whisk UNTIL YOUR ARM FALLS OFF. (Srsly.) When the mixture turns pale and starts to thicken, add the warmed peanut butter and keep whisking. It will feel like you are trying to whip sac-crete. You are not doing anything wrong.

When you have gotten it thoroughly whisked together, remove from heat, still whisking, and whisk until it cools slightly. Put it in the fridge.

Take a little more than 1 1/2 c heavy cream and about 1/4 c of sugar and whip in verginiamaro's KitchenAid mixer. Well, you can use your own if the drive is too far.

When it is at the soft peak stage, put about a cup of the soft cream into the peanut butter custard and beat it with a fork. No, seriously. Beat it with a fork until it's smooth, meanwhile whipping the rest of the cream into stiff peaks. Then have someone push the rest of the cream into the custard mixture, which you have been beating this whole time. Give her the fork, take the spatula, and gently gently fold the two together until the color is even and they're smooth, then shovel out of the bowl and into a dish with a cover. Smooth out, cover, and put in the back of the fridge to chill thoroughly. (I'm going to say at least two hours.)

I intend to serve it with a chocolate sauce, the recipe for which I will append at that time. It may feature brandy.