Peanut Butter Semifreddo Recipes

PEANUT BUTTER-CHOCOLATE SEMIFREDDO

Steps:

• Line a 5-by-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 large bowl and let cool to room temperature.
• In a small saucepan, bring 1/2 cup sugar and 1/2 cup water 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.
• In a large bowl, using an electric mixer, whisk 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 3 times (mixture will be rippled).
• 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 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 20 minutes at room temperature before serving with extra chocolate sauce.

PEANUT BUTTER SEMIFREDDO

Steps:

• Line an 8x4-inch (2 L) loaf pan with a large piece of plastic wrap, making sure it generously hangs over the sides. Warm 3 tbsp (45 mL) whipping cream with peanut butter and brown sugar in a small saucepan over medium heat, stirring until smooth. Set aside to cool.
• Meanwhile in a large bowl, beat egg whites with salt until frothy. Gradually add granulated sugar, increasing speed to medium-high. Beat until whites hold stiff peaks. Set aside.
• In a separate bowl, beat remaining whipping cream with vanilla until soft peaks form. Fold cooled peanut butter mixture into egg whites, then fold in whipping cream. Scrape into loaf pan, smoothing surface. Cover surface with overhanging plastic wrap, then cover with foil. Freeze overnight.
• Just before serving, unmold onto a cutting board and discard plastic wrap. For each serving, cut a 1-inch (2.5 cm) thick slice, then slice diagonally into 2 triangles. To serve, stand one triangle upright against the other. Sprinkle with toasted peanuts. Excellent with a tropical fruit salad, such as mango, pineapple and papaya. Rewrap and freeze any leftovers for up to a month.

PEANUT BUTTER-BANANA SEMIFREDDO

Steps:

• Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
• Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
• Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
• Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
• Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
• Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
• Photograpy by Kate Sears