Sunday, November 28, 2010

Peanut Butter Chocolate Semifreddo

These taste exactly like the peanut buster bars from Dairy Queen! In fact I wish I had thought to sprinkle chopped peanuts on top before serving.
This dessert takes only about 30 minutes to make (not including the time it takes to freeze, that's kindof a bummer) and its surprisingly effortless for something that is very elegant and yet nostalgic.

The texture of the finished dessert is somewhere between a soft ice cream and a mousse. The peanut butter mousse is swirled with a rich semisweet chocolate sauce and a creamy peanut butter ripple, a hint of vanilla in the mousse gives it a flavour reminiscent of ice cream.
The chocolate sauce component conveniently makes more than you will need for the semifreddo, so you get leftover to use for plating design!
as for my changes to the recipe:
I did not have a 5x 10 loaf pan as required by the original recipe so I made a 9x 4 loaf and the leftover got put in freezer-safe silicone cupcake liners to make frozen peanut butter "cups" with chocolate sauce!

My only other note:
It is crucial to make sure the peanut butter and chocolate components are at room temp and thickened before swirling.

Peanut Butter-Chocolate Semifreddo
  • 2 cups whole milk
  • 1-1/2 cups sugar
  • 2 cups creamy peanut butter, not natural
  • 4 ounces/ 3/4 cup semisweet chocolate chips
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  1. Line 5 by 10 10 inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. bring to a simmer over medium- high stirring constantly, until sugar dissolves. remove from heat, add peanut butter, and whisk until smooth. Transfer to a bowl and let cool to room temperature.
  2. In a small saucepan, bring 1/2 cup water and 1/2 cup sugar to a boil over medium-high, stirring occasionally until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
  3. In a large bowl, using an electric mixer, beat cream and vanilla until soft peaks form. add half the peanut butter mixture and whisk until combined. with a rubber spatula, add half the remaining peanut butter mixture and gently fold three times(mixture will be rippled.)
  4. Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. top with remaining cream mixture, then drizzle with remaining peanut butter mixture and another 1/4 cup chocolate mixture. With a skewer or thin bladed knife, swirl mixtures together. freeze until firm, about 5 hours or up to 3 days. let sit at room temperature before serving with extra chocolate sauce.
Adapted From: Martha Stewart's Every Day Food Magazine July/ August 2010

No comments:

Post a Comment