INGREDIENTS
Peanut butter parfait
150 ml (²/3 cup) thickened cream
100 ml water
150 g (¾ cup) caster sugar
6 egg yolks
110 g (½ cup) smooth peanut butter,
warmed
Raspberry sauce
80 ml (4 tbsp) water
80 g (4 tbsp) caster sugar
250 g raspberries
Squeeze of lemon juice, to taste
Caramelised rice puffs
20 g (1 tbsp) butter
20 g (1 tbsp) honey
26 g (¾ cup) rice puffs
Chocolate rice pop shards
100 g (½ cup) ruby chocolate
½ tsp coconut oil
3 tbsp caramelised rice puffs
To serve
Fresh raspberries
Miele accessories
Baking trays, Saucepans and Frying pan
METHOD
Parfait
- Whisk the cream to soft peaks and refrigerate until required.
- Place the water and sugar in a small saucepan over medium heat, induction setting 5 and simmer for 5 minutes, stirring occasionally until the sugar has dissolved. Increase the heat to high heat, induction setting 9 and boil the mixture for 3 minutes. The syrup should be thick and read 120°C on a candy thermometer. Remove from the heat.
- Place the egg yolks into the bowl of a freestanding mixer fitted with a whisk attachment. Whisk on high speed until the mixture has doubled in size. Reduce the speed to low and pour in the sugar syrup in a thin stream until combined. Continue to whisk until a thick creamy foam has been reached.
- Slowly whisk in the warmed peanut butter until just combined.
- Using a large metal spoon, add a third of the whipped cream to the peanut mixture and mix well.
- Add the remaining cream and gently fold to combine.
- Pour into six moulds, approximately 60 g a portion. Freeze overnight.
Raspberry sauce
- Place the water and sugar in a small saucepan and bring to the boil on high heat, induction setting 8 for 3 minutes. Remove from the heat and allow to cool slightly.
- Place the raspberries in a blender, pour over the sugar syrup and blend for 1 minute. Pass through a fine sieve to remove the seeds.
- Taste and adjust with lemon juice for a fresh fruity taste.
Caramelised rice puffs
- Warm the butter and honey in a frying pan on medium heat, induction setting 6 until bubbling.
- Add the rice puffs and toss until the puffs are well coated, caramelised and sticky. Pour onto a baking tray lined with baking paper and allow to cool. When the mixture has cooled break into pieces.
Chocolate rice pop shards
- Melt the chocolate in a small saucepan on low heat, induction setting 1. Stir through the coconut oil then pour onto a baking tray lined with baking paper. Scatter over the caramelised rice puffs and refrigerate until set. Break into shards and refrigerate until required
To serve
- Remove the parfaits from the moulds and place on chilled serving plates. Drizzle over a spoonful of the raspberry sauce and decorate with shards of ruby chocolate. Scatter with extra rice puffs and torn fresh raspberries, if desired.
Hints and tips
- Sustainability tip – silicone baking mats are a sustainable substitute for baking paper as there is no waste and they
wash easily. - We used silicone ½ cup muffin pan moulds. The parfaits pop out easily with no need to dip in hot water to soften.
- Ruby chocolate can be replaced with milk or dark chocolate for a different flavour profile