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:

1/3 cup caramel sauce

8 egg yolks (save the egg whites for another use)

1/2 cup granulated sugar+1/4 cup granulated sugar

1 cup heavy whipping cream

1/2 cup peanut butter

pinch of salt

1.5 tsp vanilla extract

Equipment:

double boiler

sauce pan

bowl

hand mixer

whisk

plastic wrap

spatula

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:

Quickview
329k Calories
7g Protein
23g Total Fat
23g Carbs
3% Health Score
Limit These
Calories
329k
16%

Fat
23g
37%

  Saturated Fat
10g
64%

Carbohydrates
23g
8%

  Sugar
14g
16%

Cholesterol
236mg
79%

Sodium
131mg
6%

Alcohol
0.27g
2%

Get Enough Of These
Protein
7g
15%

Selenium
11µg
16%

Phosphorus
150mg
15%

Vitamin E
2mg
15%

Vitamin A
705IU
14%

Manganese
0.25mg
13%

Vitamin B3
2mg
11%

Folate
39µg
10%

Vitamin B2
0.16mg
9%

Vitamin B5
0.8mg
8%

Vitamin B6
0.16mg
8%

Vitamin D
1µg
8%

Magnesium
28mg
7%

Vitamin B12
0.41µg
7%

Zinc
0.97mg
6%

Calcium
54mg
5%

Copper
0.1mg
5%

Iron
0.83mg
5%

Potassium
155mg
4%

Fiber
1g
4%

Vitamin B1
0.05mg
3%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

Q: What do goblins and ghosts drink when they're hot and thirsty on Halloween? A: Ghoul-aid! * Q: What is a Mummie's favorite type of music? A: Wrap! * Q: Why do demons and ghouls hang out together? A: Because demons are a ghouls best friend! * Q: What's a monster's favorite bean? A: A human bean. * Q: What do you call a witch who lives at the beach? A: A sand-witch. * Q: Where does a ghost go on Saturday night? A: Anywhere where he can boo-gie. * Q: What do ghosts say when something is really neat? A: Ghoul * Q: Why did the ghost go into the bar? A: For the Boos. * Q: Why did the game warden arrest the ghost? A: He didn't have a haunting license. * Q: Why didn't the skeleton dance at the party? A: He had no body to dance with. * Q: Where does Count Dracula usually eat his lunch? A: At the casketeria. * Q: What happens when a ghost gets lost in the fog? A: He is mist. * Q: Where did the goblin throw the football? A: Over the ghoul line. * Q: Why is a ghost such a messy eater? A: Because he is always a goblin. * Q: What do you call a goblin who gets too close to a bonfire? A: A toasty ghosty. * Q: What tops off a ghost's ice cream sundae? A: Whipped scream. * Q: What do you give a skeleton for valentine's day? A: Bone-bones in a heart shaped box. * Q: What is a vampires favorite holiday? A: Fangsgiving * Q: What kind of makeup do ghosts wear? A: mas-scare-a. * Q: Who was the most famous ghost detective? A: Sherlock Moans. * Q: What is a ghosts favorite place on the web? A: www.halloween.com! * Q: Who was the most famous witch detective? A: Warlock Holmes.

Popular Recipes
Cucumber Onion Salad – A Super Easy Side Dish

Dinner Mom

Apple Butter Rugelach

Bakerita

Crab Cakes Rockefeller

foodista.com

Panna Cotta with Raspberry and Orange Sauce

Foodista

Parmesan Potato Skin Chips

Eating Well