Friday, 26 April 2019

Peanut butter parfait with jelly and raspberry sorbet

Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.

Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.

THIS is a lovely dessert inspired by my time in America. The famous peanut butter jelly is a winner if you love peanut butter. Try it — YUM!

Ingredients

For the parfait:

175g peanut butter

4 egg yolks

150g caster sugar

500ml whipping cream

1 sheet gelatine

For the base:

320g plain flour

160g dark brown sugar

120g caster sugar

3g salt

6g baking powder

320g butter

10g ground cinnamon

For the raspberry jelly:

100g raspberry jam

50ml water

50ml raspberry liqueur

2 sheets of gelatine

For the raspberry sorbet:

500g raspberry purée

100g caster sugar

100ml water

50ml raspberry liqueur

Method

First make the parfait.

1. Whisk the sugar and egg yolks together until light.

2. Whip the cream to soft peaks, keeping 50ml in reserve.

3. Soak the gelatine in cold water.

4. Boil the 50ml of cream with the peanut butter and gelatine then fold into the egg and sugar mix.

5. Fold in the cream.

Next, make the base:

1. Beat the butter with both sugars.

2. Mix in the flour.

3. Mix in the remaining ingredients.

4. Roll out the mix 2cm thick in a deep oven-proof dish and bake at 180C for eight minutes.

5. Leave to cool.

6. Once cool, pour the parfait in and set in the fridge.

To make the jelly:

1. Soak the gelatine in cold water.

2. Bring all the ingredients to the boil and add the gelatine.

3. Leave to cool slightly and pour over the set parfait.

For the sorbet:

1. Bring all the ingredients to the boil.

2. Chill.

3. Churn in a ice-cream machine, or alternatively, freeze in a tray in the freezer, stirring it every 20 to 25 minutes until set.

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