Matt Tebbutt

Peanut Butter Parfait and Caramel Sauce

Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

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 caster sugar
  • 12 medium egg yolks
  • 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