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Topic: Peanut Butter Semifreddo  (Read 482 times)
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« on: February 22, 2018 10:12:11 AM »

I went to a fancy restaurant and we had a few different desserts. My hubby picked the peanut butter semifreddo with blackberry sorbet. I don't like peanut butter (I know gasp) but thought I'd give it a taste. It was the best thing I had ever eaten in my life! I had to have it and I had to learn how to make it because we could not afford to come to this fancy restaurant often. So I did, and it turned out pretty great. Next time I will try a different sorbet and maybe add a tuile or something for crunch, but it was amazing and probably my go-to for guests in the future.

Peanut butter Semifreddo
8 egg yolks
 1/2 cup + 1/4 cup granulated sugar
 1/2 cup creamy peanut butter*
 1 tsp vanilla extract
 1 cup heavy whipping cream

-Combine the egg yolks and 1/2 cup granulated sugar in a heatproof bowl and whisk until smooth.
-Place the bowl over a saucepan filled with an inch of simmering water (a double boiler). Whisk the mixture slowly and continuously until the mixture reaches 160 degrees F, about 5-7 minutes. It will be fluffy-ish
-Remove the bowl from the pan, and pour the egg mixture through a fine mesh strainer to remove any small bits of cooked egg.
-Add the peanut butter and vanilla extract, and mix with an electric mixer until smooth. It will be incredibly thick.
-In a separate bowl, combine the whipping cream and remaining 1/4 cup sugar, and whip to soft peaks.
-Add 1/3 of the whipped cream to the egg yolk mixture, and mix with the electric mixer until incorporated. This will lighten the peanut butter mixture tremendously, and you should be able to fold the rest of the cream in by hand.
-Add another 1/3 of the whipped cream and fold it into the peanut butter with a spatula, taking care to deflate the cream as little as possible. When mostly incorporated, fold in the remaining 1/3 of the whipped cream.
-Transfer mixture into an 8x8" cake pan, press plastic wrap directly onto the surface of the mixture, freeze 4-6 hours, until completely frozen. I used a biscuit cutter, but you could cut in squares to serve. Be careful it will melt quickly. It is a semifreddo
-Press plastic wrap directly onto the surface of the peanut butter mixture, then freeze for 4-6 hours, until completely frozen.

pinterest- http://pinterest.com/ezrib/

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« Reply #1 on: February 22, 2018 05:40:53 PM »

It is a pretty dessert and sounds delish!

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« Reply #2 on: February 23, 2018 09:37:33 AM »

Especially if you add a tulle, it would be like a high end take on a PB+J!  Sounds awesome!

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« Reply #3 on: March 07, 2018 02:15:42 PM »

Congrats! This has been chosen as a Featured Project! Smiley

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« Reply #4 on: March 07, 2018 05:37:40 PM »

This is beautiful. I would have never thought to combine these flavors!

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