PUBLISHED: 08:51 06 February 2014
Archant Norfolk Photographic © 2006
Makes six desserts with some ice cream left over.
For the peanut butter parfait
Four eggs, separated
50g caster sugar
250ml whipping cream
One small jar peanut butter, crunchy or smooth; the choice is yours.
200g dark chocolate
Two sheets acetate paper
150g granulated sugar
Few drops of lemon juice
50ml whipping cream
1. Separate the eggs.
2. Whisk the egg yolks and 25g of the sugar over a pan of hot water.
3. Continue whisking until light and creamy.
4. Whisk the egg whites with a pinch of salt and the remaining 25g of sugar.
5. Continue whisking to make a soft peak meringue.
6. Whisk the cream until it begins to thicken.
7. Stir in the peanut butter.
8. Fold the peanut butter cream into the egg yolks. Fold in the meringue. Make sure it’s mixed in but do not over-mix.
9. Pour into a greaseproof paper-lined, shallow tray, approx 10in by 8in. Place in the freezer for at least four hours, preferably overnight.
10. Bring the sugar and water to the boil. Add a few drops of lemon juice. Cook until the sugar begins to colour and takes on a golden, caramel colour. Shake in the butter and the cream. Stir lightly, return to the boil then cool.
11. Melt the chocolate gently. Pour over a sheet of acetate (available from Jarrold the store, Norwich, or all good stationers).
12. Spread thinly and then place in the fridge to set.
13. When the chocolate has set, cut it into rectangles. Remove the ice cream from the freezer and allow to stand for three minutes then remove it from the tray and peel off the greaseproof paper. Cut the ice cream into the same size as the chocolate.
14. Place a sheet of chocolate on the plate and place the ice cream on this. Add a spoonful of the cold caramel. Top with a second sheet of chocolate. Gently heat a little of the remaining caramel, thin it slightly with a little water and spin it round the bar to make an accompanying sauce.