Recipe Of The Week: Rebecca’s Salted Peanut Parfait with Raspberry Jelly & Popcorn

21st April 2013

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


Raspberry Jelly

200g frozen or fresh raspberries

20g caster sugar

1 small sheet of gelatine


Peanut Praline

50g sugar

50g water

Handful of peanuts



50g salted butter

2 big handfuls popping corn


  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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.
  6. 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.


Enjoy everyone!!

Holly R x