Peanut Butter Parfait with Salted Caramel Sauce
Peanut Butter Parfait with Salted Caramel Sauce
Preparation time:
45 minutes (+ freezing)
Cooking time:
35 minutes
Serves:
8-10

Ingredients

  • Crushed toasted peanuts, to serve

PEANUT BUTTER PARFAIT

  • 120g crunchy peanut butter
  • 80ml thickened cream
  • 100g caster sugar
  • 60ml water
  • 2 egg whites
  • 180ml thickened cream, extra
  • 150g golden caster sugar
  • 4 eggs
  • 2 egg yolks

CHOCOLATE GANACHE MOUSSE

  • 160ml thickened cream
  • 400g dark chocolate, chopped

SALTED CARAMEL SAUCE

  • 250g caster sugar
  • 110ml water
  • 125ml thickened cream
  • 25g butter
  • ½ - 1 tsp salt
  1. Method
  2. Notes

  1. To make parfait, stir peanut butter and 80ml of the cream in a bowl until smooth and combined. Set aside.
  2. Stir caster sugar and the water in a small saucepan until sugar dissolves to form a syrup. Bring to a boil.
  3. Using an electric mixer, beat egg whites until soft peaks form. With motor operating, drizzle in hot sugar syrup, beating until mixture is thick and glossy. Add to peanut butter mixture in two batches, folding gently to combine.
  4. Beat extra thickened cream until soft peaks form. Fold into peanut butter mixture.
  5. Using an electric hand mixer, whisk golden caster sugar, eggs and yolks in a large heatproof bowl over a saucepan of simmering water until light, creamy and tripled in volume. Fold into peanut butter mixture.
  6. Pour mixture into individual silicone moulds or a large single loaf mould (mixture make approximately 1 litre). Freeze until firm.
  7. To make chocolate mousse, place chocolate in a bowl. Heat cream in a small saucepan over medium heat until hot. Pour over chocolate. Stand 1 minute. Stir until smooth and combined. Set aside at room temperature until thick.
  8. To make sauce, melt sugar in a frying pan over medium heat, swirling to help the grains melt and combine, until dark golden brown. Remove from heat and whisk in cream until smooth and dissolved. Whisk in butter and salt.
  9. Serve parfait with quenelles of chocolate mousse, caramel sauce and crushed nuts.

We used silicone half-sphere moulds to make our parfaits, but you could use any type of mould. A large baking paper-line loaf pan would work well and you can then slice the parfait to serve.

This recipe has not been tested.

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