Coffee and Dark Chocolate Marquise and Peanut Butter Semi-Freddo Recipe

Coffee and Dark Chocolate Marquise and Peanut Butter Semi-Freddo Photo: Jackie Cameron

“This chocolate, peanut butter and coffee frozen delight combines two of my favourite quick-and-easy desserts into one. This combination of sweet and savoury is decadent on all levels. ”

— Jackie Cameron

Coffee and Dark Chocolate Marquise and Peanut Butter Semi-Freddo Recipe

Makes about 10 small espresso cups)

Ingredients:

• 200gr Good quality Dark Chocolate

• 125gr Unsalted Butter

• 5 Whole Eggs, separated

• 15ml Ground Coffee Beans

Method:

1. Melt the chocolate and butter together over a double boiler.

2. Remove from the heat and add the egg yolks and ground filter coffee.

3. Whisk the egg whites to stiff peaks then fold lightly into the coffee-chocolate mixture.

4. Keep aside.

Peanut Butter Semi - Freddo

Ingredients:

• 115gr Chunky Peanut Butter

• 60ml Cream

• 4 Egg - Yolks

• 60ml Castor Sugar

• 250ml Cream

• 125ml Crème Fraiche

Method:

1. Heat the peanut butter and cream over a double boiler.

2. Whisk the egg yolks and sugar in a double boiler until light and fluffy. When you can form a figure of eight above the egg mixture, and coat the back of a spoon, it is ready.

3. Combine the two mixtures.

4. Whisk the cream and crème fraiche together to form stiff peak.

5. Fold into the peanut butter mixture.

6. Keep aside.

Serving:

1. When both mixtures have been made, layer them in the espresso cups, as preferred.

Please post your comments and any food-related questions below. I look forward to hearing from you.