Chocolate and Peanut Parfait

If you’re looking for something a little different to make as an alternative to a Christmas pudding, or a dessert to enjoy over Boxing Day, here’s a simple and very un-slimming concoction you may wish to indulge in; a peanut butter parfait with butterscotch sauce and iced bananas.

INGREDIENTS

Parfait
200g granulated sugar
40ml water
10 egg yolks
800ml whipping cream
300g crunchy peanut butter

Ganache
150g whipping cream
100g 70% chocolate, chopped

Butterscotch Sauce
300ml whipping cream
170g brown sugar
70g unsalted butter
salt

METHOD

Parfait

• Start whisking yolks in mixer until they are white and double in size.
• Meanwhile melt sugar and water together in pan until it reaches 120c.
• Slowly and carefully pour the sugar mix into the yolks while machine is still running.
• Allow to mix on high speed until the mix cools.
• Whisk up cream to medium peaks.
• Incorporate the peanut butter in small quantities into the cream and then fold in the egg mix.
• Freeze in moulds.

Ganache

• Heat the cream and then add the chocolate and stir until melted.
• Cool a little then pour onto the frozen parfait.
• Freeze overnight.

Sauce

• Heat the sugar till golden and add carefully the cream avoiding the steam.
• Stir until all dissolved then fold in the butter and a sprinkle of salt.
• Strain.

Banana

• Slice 1 banana then sprinkle with a little icing sugar and freeze.

TO ASSEMBLE

Place a spoonful of sauce onto a plate. Add a slice of the parfait and a few slices of banana and sit for 5-10 minutes before serving.

Recipe donated by chef Andrew Dargue of Vanilla Black, the high-end vegetarian restaurant at 17- 18 Tooks Court, London EC4A 1LB. Tel: 020 7242 2622. Web: www.vanillablack.co.uk