Greg Doyle, Grant King, Katrina Kanetani

Milk Chocolate and Vanilla Peanut Balls with Peanut Chiboust, Peanut Brittle and Chocolate Sauce

Name: Milk Chocolate and Vanilla Peanut Balls with Peanut Chiboust, Peanut Brittle and Chocolate Sauce
Yield: Serves 5
Cuisine: Australia
Ingredients: 50 g (1¾ oz) cocoa powder; 100 g (3½ oz) icing (confectioners’) sugar; 120 g (4¼ oz) dark bitter chocolate, finely chopped; 100 ml (3½ fl oz) pouring (whipping cream (35% fat); pinch of bicarbonate of soda (baking soda); 1 tablespoon liquid glucose; ¼ teaspoon salt; pinch of bicarbonate of soda (baking soda); 100 g (3½ oz) unsalted peanuts; 1½ gelatine sheets; 50 ml (1½ fl oz) thick (double/heavy) cream; 80 ml (2½ fl oz) milk; 125 g (4½ oz) unsalted butter, cubed and softened; 75 g (2½ oz) caster (superfine) sugar; 50 ml (1¾ fl oz) pouring (whipping) cream (35% fat); 145 g (5 oz) plain (all-purpose) flour; 85 g (3 oz) caster (superfine) sugar; 45 g (1½ oz) unsalted butter; 75 g (2½ oz) ground almonds; pinch of salt; 3 egg yolks from 55 g (2 oz) eggs; 3 egg yolks from 55 g (2 oz) eggs; 250 ml (9 fl oz) milk; 100 g (3½ oz) sugar; 125 g (4½ oz) unsalted peanuts; 100 ml (3½ fl oz) filtered water; 75 g (2¾ oz) milk chocolate, chopped and melted over a double boiler; 125 ml (4 fl oz) double (thick/heavy) cream; ½ vanilla bean, split and seeds removed; 200 g (7 oz) sugar

Preparation info

Serves
5

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Vanilla Ice Cream

500 ml (17 fl oz) milk
200 g (7

Oceania
Australia
Sydney
Dessert

Method

To make the vanilla ice cream, prepare an ice-water bath by half filling a bowl with iced water and have a clean bowl and fine stainless-steel sieve ready. In a large saucepan bring the milk, half the sugar, the vanilla bean and seeds to the boil. In another bowl beat the egg yolks and remaining sugar together until pale in colour, then slowly pour in the milk mixture, beating