Marathon bar

PUBLISHED: 08:51 06 February 2014

Marathon Bar

Marathon Bar

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

Cold water

Few drops of lemon juice

50g butter

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.

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