Recipe Of The Week: Rebecca’s Salted Peanut Parfait with Raspberry Jelly & Popcorn
We have reached the final Recipe of the Week of the 2012/2013 season and we are going out with a bang. Rebecca cooked this delight for me the other day and I have got to say it tasted incredible! So I am telling you again to get yourself in the kitchen and give this recipe a whirl!!
Recipe of the week – Salted Peanut Parfait with Raspberry Jelly and Popcorn
Salted Peanut Parfait
100g smooth peanut butter
75ml double cream
4 egg yolks
45g caster sugar
150ml double cream
200g frozen or fresh raspberries
20g caster sugar
1 small sheet of gelatine
Handful of peanuts
50g salted butter
2 big handfuls popping corn
- For the parfait, whisk together peanut butter and double cream to a smooth paste. Place the eggs yolks and sugar in a glass bowl over a saucepan of simmering water and using an electric whisk to create a sabayon (the mixture leaves a trail). Take off the heat and whisk until cool
- Whisk the double cream to soft peaks and fold into the egg mixture, followed by the peanut butter mixture. Pour into dario moulds or a lined loaf tin and freeze for 4-6 hours
- For the jelly, place the raspberries and sugar into a glass bowl over simmering water. Cover with cling film and leave for 1 hour for the juice to bleed out the fruit. Strain the mix through a sieve to remove the seeds. Soften the gelatine in cold water for 5mins. Heat the remaining liquid and add the soften gelatine to dissolve. Strain, and pour into a madeleine mould. Refrigerate for at least 3 hours.
- For the praline, make a caramel by rapidily boiling the sugar and water to achieve a caramel. Warm the peanuts in a medium oven for 2 or 3 mins then add to the caramel ensuring the peanuts are evenly coated. Pour into an oiled tray until set and then blitz in a food processor. Keep frozen for up to 2 weeks
- For the popcorn, melted the butter in a large pan over a medium heat. Increase the heat and add the popping corn. Place a lid on until all the popcorn has popped, shaking the pan occasionally.
- To place up, use a pastry brush to paint melted chocolate on the plate, add a line of praline, jelly, popcorn and unmould the parfait with a warm knife.
Holly R x