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Peanut butter semifreddo


Mouthwatering peanut butter delight

Ingredients 17
Servings 6
Time 20 min

Ingredients

  • PEANUT BUTTER FUDGE SAUCE
  • 30
    g
    unsalted butter
  • 200
    ml
    brown sugar
  • 60
    ml
    golden syrup
  • 80
    ml
    peanut butter
  • 60
    ml
    cream
  • 2,5
    ml
    vanilla essence
  • SEMIFREDDO
  • 500
    ml
    cream
  • 500
    ml
    sour cream
  • 10
    ml
    ground cinnamon
  • 2,5
    ml
    ground cloves
  • 2,5
    ml
    ground nutmeg
  • 5
    ml
    vanilla essence
  • 9
    egg yolks
  • 375
    ml
    caster sugar
  • 60
    ml
    brandy, optional
 

Method

10 min
 

1 PEANUT BUTTER FUDGE SAUCE Melt the butter in a saucepan over medium heat, then add sugar and golden syrup. Simmer and stir regularly for a few minutes until the sugar has dissolved. Add peanut butter and stir until creamy. Stir in the cream and continue to simmer on low heat until thickened. Stir in vanilla and set aside to cool.

2 SEMIFREDDO Whip the cream, sour cream and spices until thickened. Put in the fridge to keep cool.

3 Meanwhile, put a heatproof bowl over a pan of hot water and whisk in the egg yolks, sugar and brandy (if using) until it thickens. Remove from the heat and continue whisking until cool. Fold into the cream mixture.

4 Spoon two scoops of the ice cream mixture into a container and spread into an even layer. Drizzle 30 ml (2 tbsp) of peanut butter sauce on top. Layer with two more scoops of ice cream and repeat. Add another 15 ml (1 tbsp) of the peanut butter sauce on top.

5 Use a butter knife or skewer to run though the mixture, creating a swirl effect. Cover and freeze for 4 hours or overnight.

 

Read more on: italian  |  desserts  |  dairy  |  peanut butter
 

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