Peanut Butter Caramel Semifreddo

Peanut Butter Caramel Semifreddo takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs 59 cents per serving. One portion of this dish contains approximately 8g of protein, 24g of fat, and a total of 330 calories. This recipe from Fifteen Spatulas has 31 fans. Head to the store and pick up heavy whipping cream, egg yolks, salt, and a few other things to make it today. It works well as an inexpensive condiment. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 32%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Peanut Butter Semifreddo, Peanut Butter-Banana Semifreddo, and Caramel Apple Semifreddo.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the egg yolks, 1/2 cup granulated sugar, vanilla extract, and salt in a heatproof bowl over a saucepan filled with an inch of simmering water (a double boiler). Whisk the ingredients until smooth, and whisk every minute or so until the mixture comes to 160 degrees F, in order to kill the bacteria in the eggs (about 10 minutes).Once it reaches 160, place the mixture into an ice bath, and cool off the mixture completely.While the custard cools, whip the cream with an electric mixer until it thickens a bit, then add the 1/4 cup of sugar, and whip it to stiff peaks.Lighten up the egg yolk mixture by folding 1/3 of the whipped cream into it.Fold the rest of the whipped cream gently into the custard until it just mixes in. Pour the semifreddo custard into a glass container. Spoon the peanut butter and caramel onto the mixture and swirl it around with the spatula. Cover the top exposed edge with plastic wrap to protect the surface, and freeze for 6 hours until it hardens up. Remove from the freezer and dig in with a spoon or cut a slice out.

 

Step by step:

1. Place the egg yolks, 1/2 cup granulated sugar, vanilla extract, and salt in a heatproof bowl over a saucepan filled with an inch of simmering water (a double boiler).

2. Whisk the ingredients until smooth, and whisk every minute or so until the mixture comes to 160 degrees F, in order to kill the bacteria in the eggs (about 10 minutes).Once it reaches 160, place the mixture into an ice bath, and cool off the mixture completely.While the custard cools, whip the cream with an electric mixer until it thickens a bit, then add the 1/4 cup of sugar, and whip it to stiff peaks.Lighten up the egg yolk mixture by folding 1/3 of the whipped cream into it.Fold the rest of the whipped cream gently into the custard until it just mixes in.

3. Pour the semifreddo custard into a glass container. Spoon the peanut butter and caramel onto the mixture and swirl it around with the spatula. Cover the top exposed edge with plastic wrap to protect the surface, and freeze for 6 hours until it hardens up.

4. Remove from the freezer and dig in with a spoon or cut a slice out.

Nutrition Information:

covered percent of daily need