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Peanut Butter Parfait and Caramel Sauce
- Serves
6–8
- Difficulty
Easy
By Matt Tebbutt
Published 2008
Ben, one of my chefs, showed me this recipe. I’m not a fan of peanut butter normally, but this is utterly delicious.
Ingredients
165 g 12 220 g
Method
In a heavy-based saucepan, boil the caster sugar with 6 tbsp water to the soft ball stage – 116°C/240°F. You will need a sugar thermometer for this to be accurate.
In the meantime, whisk the yolks up in a food processor until light and pale. When ready, pour the sugar syrup down the side of the food processor on to the eggs. The bowl will heat up at this point, so keep whisking until it
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