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
400 g good quality milk chocolate, for dipping
100 g salted peanuts, for sprinkling
- Cut out six squares of plastic wrap (20cm x 20cm) and line each cup. Set aside until you are ready to assemble.
- To make the mousse, lightly whip the cream and transfer to a bowl. Cover the cream with plastic wrap and return to the fridge until needed.
- In a saucepan, bring the sugar, water and vanilla paste to the boil. Place the peanut butter and white chocolate in a bowl and pour the boiling mixture on top, whisking together to combine. Add in the chopped butter and salt and combine with a whisk. Cool to body temperature before folding in the lightly whipped cream.
- Weigh out 100g of the semifreddo and place into each lined cup. Pinch the top of the plastic wrap and twist it to create a teardrop shape. Place the cups into a freezer and freeze for 4 hours or until required.
- Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- Meanwhile, roughly chop the peanuts. Unmould the semifreddo and remove from the plastic wrap. Insert a skewer or a toothpick into the bottom of each frozen semifreddo. Ensure the semifreddo is still frozen before you coat it with chocolate.
- Lift the skewer and dip the semifreddo into the bowl of chocolate. The chocolate will set very quickly once you dip the semifreddo, so quickly sprinkle over some of the chopped peanuts and set on a plate.
- Return the semifreddo to the freezer until ready to serve.