Prep time:

Cooking time:

Total time:

Serves: 8

270g Double Cream

130g Sugar

225g Smooth Peanut Butter

200g Butter

200g Cream

180g Praline Paste

3g Gelatine

230g Dark Chocolate, chopped

Find out more about the range of one-day and half-day courses that John runs at Rosemary Shrager’s Cookery School in The Pantiles, Tunbridge Wells by visiting www.rosemaryshrager.com/the-cookery-school. For information on Chef’s Table demonstration dining experiences, call 01892 528700 or book online.

  1. Start with the peanut cream: boil the cream and sugar together for 1 minute.
  2. Pour over peanut butter and diced butter and whisk until incorporated.
  3. Once mixed well pour into a lined tray and allow to set in the fridge.
  4. Once the peanut cream is set you can then start the topping: boil the cream and add the praline paste and soaked gelatine.
  5. Then add the chocolate. You must work fast at this point or else you may split the mixture!
  6. Pour over the peanut mixture and spread out.
  7. Once set portion with a hot knife to desired shape.
  8. Serve with lime crème fraîche ice and Caraque (recipes below).

Chef’s tip: If you do split the mixture, place the bowl in the freezer and leave for 10 minutes, and it will sort itself out. Magic!

Lime Creme Fraiche Ice:

  • 450g crème fraîche
  • 450g yoghurt
  • 250g inverted sugar
  • 100g glucose
  • 850g milk
  • 130g sugar
  • 50g lime zest
  1. Make the syrup by heating the milk, sugar, and invert sugar. Add glucose, and blend. Allow to cool down.
  2. Add crème fraîche and yoghurt.
  3. Place in an ice cream machine and, at the end of the churning time, add lime zest.
Caraque:
  • 160g glucose
  • 250g fondant
  • 125g dark chocolate, chopped
  1. Boil the glucose and the fondant to 145 C.
  2. Beat in the chocolate pieces.
  3. Pour on a silicone baking mat (Silpat are good) to cool.
  4. Once cooled down place into a blender and blitz into a powder. This is best kept in the freezer and will last for 6 months.
  5. To use, sprinkle onto a silicone baking mat and cook at 195°C until bubbling, this will take around 4-5mins. Remove from oven and allow to cool.
  6. Break pieces off as needed.

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