Peanut Butter Parfait With Cherry Compote
This delightful peanut butter parfait is a luscious treat that combines creamy smoothness with the rich nuttiness of peanut butter and hazelnut liqueur. Pairing brilliantly with a luscious cherry compote, this frozen dessert is a perfect way to indulge your sweet tooth.
— Constant Cookbook
Ingredients
- 100g smooth peanut butter
- 2 tbsp Frangelico (hazelnut liqueur)
- 75ml double cream
- 250g caster sugar
- 4 eggs , 2 left whole and 2 separated
- 175g whipping cream , semi-whipped
- 500g cherries , stoned
- 100g granulated sugar
- 1 tbsp Armagnac or brandy
- squeeze lemon juice
Instructions
- Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
- To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
- Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
- Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
- To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
- Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.
Cook Time
25M
Prep Time
PT30M
Yield
Serves 6 - 8
Nutrition
- Calories: 731 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 57 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.4 milligram of sodium
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