- 100 ml water
- 5 egg yolks
- 340g smooth peanut butter
- 4 tbsp frangelico
- 300g double cream
- 2 large egg whites
- 80g caster sugar
peanut butter parfait
Ingredients
Method
Place the sugar and water into a heavy-based saucepan and give it a couple of stirs over a low heat until the sugar has dissolved.
Heat and boil the sugar for 5-7 minutes until it reaches 120C.
Whisk the egg yolks in a bowl with an electric beater until fluffy.
When the syrup is ready, trickle the hot syrup into the egg yolks, whisking vigorously.
Beat the peanut butter, Frangelico and half the cream in a large bowl into a smooth paste.
Lightly whisk the rest of the cream until softly stiff and fold into the peanut butter mixture, followed by the whisked egg yolks.
With clean beaters, whisk the egg whites to soft peaks, then gradually whisk in the sugar to make a firm, glossy meringue. Finally, fold this into the combined mixture.
Line a 2-litre loaf tin with Clingfilm to make it easier to unmold.
Pour the mixture into the prepared tin (or spoon into 12-13 individual moulds) and freeze for about 6 hours until firm.
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