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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