Recipe ~ Iced Peanut Butter Parfait

Got this cracking recipe from a friend who, in turn got it from a former Roux scholar. It is truly outstanding, try partnering it with a sesame seed tuile & dark chocolate.

  • 20 Egg yolks
  • 400g Sugar
  • 200ml Water
  • 1L Double cream
  • 360g Crunchy peanut butter

Combine the sugar & water and boil to 118c (soft ball).

Whisk cream until it reaches soft peaks, Heat the peanut butter to make more pliable.

Pour the sugar syrup, in a slow steady stream onto the egg yolks whilst whisking on a high speed. Continue to whisk on a medium until the sabayon is cool.

Fold all 3 mixes together & decant into moulds, freeze for a minimum of 6hours before using.

What it should look like


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