Peanut Butter Semi Freddo Recipe

Peanut Butter Semi Freddo Photo: Jackie Cameron

“For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!”

— Jackie Cameron

Peanut Butter Semi Freddo Recipe

Yields: 18 x 14cm trays

Ingredients:

• 115gr Peanut Butter, chunky

• 62.5ml Cream

• 4 Egg Yolks

• 62.5ml Castor Sugar

• 250ml Cream

• 125ml Crème Fraiche

Method:

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

2. Sabayon the egg yolks and sugar Bain Marie/double boiler style until light and frothy, when you can form a figure of eight above your mixture, and coat the back of a spoon-it is ready. (Place a pot of water on the stove; put the egg yolks, castor sugar into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below boiling water. Remove some water if needed. Whisk this amount until light and frothy.)

3. Combine the two mixtures

4. Whisk the cream and crème fraiche together

5. Fold into the peanut butter mixture

6. Place into tray and put in freezer

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