PEANUT BUTTER MOUSSE
225 g thickened cream 35% fat, chilled
100 g caster (superfine) sugar
50 ml water
¼ tsp vanilla bean paste
125 g crunchy peanut butter
50 g good quality white chocolate
40 g unsalted butter
2 g sea salt
6 small cups, for moulding semifreddo

FINISHING
400 g good quality milk chocolate, for dipping
100 g salted peanuts, for sprinkling