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Print Recipe
Semifredo with Peanut Butter Recipe
We have such a winter that at the time of cooling ice cream. I remembered the cartoon "Santa Claus and summer". That 's about the same as we have now with the weather. But we are waiting for my grandfather! That's why I prepared a cool Italian dessert that resembles ice cream , with a very rich taste of fried peanuts. Prepared, so to speak,for the new year. Well, there is no snow, what can I do?
Course Desserts
Cuisine French
Cook Time 30 minutes
Servings
Ingredients
Course Desserts
Cuisine French
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a bowl, combine the yolks and 100g. sugar. Put on a water bath. Heat the yolks , stirring constantly and not letting them boil. Constantly stir the mass for 6 minutes over the fire.
    In a bowl, combine the yolks and 100g. sugar. Put on a water bath. Heat the yolks , stirring constantly and not letting them boil. Constantly stir the mass for 6 minutes over the fire.
  2. Then, RUB the mixture through a sieve if there are small lumps (I missed this step, because everything was smooth and uniform)
    Then, RUB the mixture through a sieve if there are small lumps (I missed this step, because everything was smooth and uniform)
  3. Add the peanut paste, vanilla extract and beat everything to a uniform consistency.
    Add the peanut paste, vanilla extract and beat everything to a uniform consistency.
  4. Separately, beat the cream with the remaining sugar. Add a third to the mass and beat. The rest - to interfere with accurate movements of the spatula, so as not to disturb the airiness.
    Separately, beat the cream with the remaining sugar. Add a third to the mass and beat. The rest - to interfere with accurate movements of the spatula, so as not to disturb the airiness.
  5. Transfer to a container covered with cling film and cover "in contact". Send to the freezer for freezing ( at least 4 hours!)
    Transfer to a container covered with cling film and cover "in contact". Send to the freezer for freezing ( at least 4 hours!)
  6. The dessert is soft, with a rich nutty taste. Sweet enough. Next time I will reduce the amount of sugar ( the sweetness also depends on the nut paste).
    The dessert is soft, with a rich nutty taste. Sweet enough. Next time I will reduce the amount of sugar ( the sweetness also depends on the nut paste).
  7. You can serve it separately or as an addition to warm baking (strudel, for example).
    You can serve it  separately or as an addition to warm baking (strudel, for example).

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