I know what you’re thinking…but seriously bear with me here. I was totally going to post another ripper salad I made last night (oh my word, it rocked my salad world), but you’ll have to wait for that one another day. This recipe has been waiting on the sidelines since before Christmas and I just can’t wait any longer to post it.
Some of you may recognise this is as a recreation of Goldenfield’s peanut butter parfait….and you would be correct. Well sort of correct – if Goldenfield’s peanut butter parfait and Phillipa Sibley’s famous Snicker’s desert had a dessert baby, this would be it. Have I got your attention yet?
After a visit to Goldenfield’s I had been wanting to try to recreate this special dessert at home and one of the things that was so special about it was that the parfait had almost a light moussey sort of texture that wouldn’t be achieved by making a standard custard base. So I researched and researched and worked out that I needed to find a recipe the used gelatine and folded in whipped cream to create the texture…that’s where the snicker’s recipe came in.
I’m not going to lie, this dessert was a b*%!h to make and I totally yelled some serious profanities while creating this buuuut, I promise you the results were well worth it. I mean who doesn’t like a dessert that includes soft chocolate, salted caramel and peanuts….and if you don’t, I’m sorry but I’m not sure we can be friends….
Oh and I do have to apologise for the crappy photos, this thing was melting faster than you could say ‘I’ll take two’, so it was slightly the leaning tower of parfait by the time I could shoot it! Damn you parfait!
A take on the Peanut Butter Parfait
What you need:
For the parfait
- 500ml thickened cream
- 1 vanilla bean, split and seeds scraped
- 135g liquid glucose
- 190g caster sugar
- 50g unsalted butter, cold
- 6 sheets of gold strength gelatine leaves, soaked in water and drained
- 160g egg yolks
For the salted caramel
- 125g caster sugar
- 160ml thickened cream
- 30g salted butter, diced
- pine of flaky sea salt (I use Maldon)
For the soft chocolate
- 50ml thickened cream
- 50ml full cream milk
- 1 egg yolk
- 25g caster sugar
- 25g glucose powder
- 1/2 gold strength gelatine leaf, soaked in cold water and drained
- 125g best quality dark chocolate
- 100ml thickened cream, whipped
- salted peanuts, chopped roughly
What to do:
Start by making the parfait. Whip 200ml of the thickened cream until soft peaks form and then pop it in the fridge covered until required. Combine the vanilla, 300ml cream and 115g of glucose in a saucepan and bring it to the boil and then set it aside. While that’s coming to a boil, weigh out 140g of the caster sugar.
Heat a heavy based saucepan over medium head and add 1 tsp of caster sugar. Once it has dissolved, gradually and the rest of the sugar. Continually stir until it has turned a light golden. Slowly pour in the hot cream into the caramel and whisk until combined. Now whisk in the butter and then followed by the gelatine leaves. Strain into another bowl and set the bowl in a bath of ice-water to cool. Occasionally whisk to ensure that the mixture sets in a uniform consistency.
Set a small saucepan over medium heat and combine the last 50 g of caster sugar, 30ml water and 20g of liquid glucose and bring it to the boil. You then want to bring this up to 118C/244F using a sugar thermometer. Meanwhile, using an electric mixer, beat the egg yolks on medium speed. Remove the sugar syrup from the heat and let the bubbles die down slightly before pouring the syrup down the side of the bowl onto the yolks while you continue to whisk. Turn the speed on high and whisk the yolks until pale, doubled in size and cool.
Now mix the two mixtures together and fold through the whipped cream that has been keeping in the fridge. Pour the mixture into a 20cm x 25cm x 3cm tin lined with baking paper and pop into the freezer until firm.
Now onto the salted caramel. In a small saucepan over high heat pop in your sugar with a tablespoon of water and cook until a dark golden colour. Pour in your cream, this will spit a little so be careful and whisk until combined. Add your butter a little at a time while whisking and then once it is all thoroughly combined add in your salt. Pour into a container and into the fridge until serving time.
Finally let’s do the soft chocolate by placing your cream and milk in a small saucepan and bring to a simmer. In another bowl, mix together the egg yolk, sugar and glucose and then pour in your hot cream/milk mixture. One thoroughly mixed together pour it back into the saucepan and back on a low heat. Stir the mixture continuously until it has thickened and will coat the back of the wooden spoon. Take off the heat and stir for a minute or two and then add your gelatine and stir until it has fully dissolved. Add your chocolate, stirring until melted and then strain the mixture into a bowl and cool to room temp. Final step is to fold in the whipped cream. Pour into a container and leave in fridge until ready to serve.
When you’re ready to serve, take the parfait out of the freezer and using a hot knife cut into squares, place on serving plate, drizzle with salted caramel and sprinkle with crushed peanuts. Finish with a quenelle of soft chocolate on the top.