Peanut Butter Parfait Recipes

PEANUT BUTTER CHOCOLATE PARFAITS

Steps:

• Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small heavy saucepan, heat the milk, sugar, peanut butter and butter until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture and vanilla. Quickly transfer to a bowl; place in ice water and stir for 10 minutes or until cold and thickened., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold half into peanut butter mixture., Spoon 1 tablespoon ice cream topping into each of six parfait glasses. Top with 1/4 cup peanut butter mixture. Repeat layers. Top with remaining whipped cream; sprinkle with peanuts and chocolate curls. Chill until serving.

PEANUT BUTTER PARFAIT WITH CHERRY COMPOTE

Steps:

• Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
• To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
• Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
• Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
• To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
• Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.

PEANUT-BUTTER CHOCOLATE PARFAIT

Steps:

• Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
• Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
• To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.

CHOCOLATE PEANUT BUTTER PARFAITS

Steps:

• In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

PEANUT BUTTER PARFAITS

Steps:

• In a medium bowl combine first three ingredients.
• Spoon half the mixture into 4 parfait glasses.
• Top each with 2 TB cereal, then 1/2 of the fruit. Repeat.
• Garnish with mint, if desired.

PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH

Steps:

• Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
• To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
• Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.

PEANUT BUTTER PARFAITS

Steps:

• In a small heavy saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. , Remove from the heat; stir in peanut butter until smooth. Cool to room temperature. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.