Salted Peanut Butter Ice Cream | Raisin Jelly Veil | Toasted Virginia Peanut Genoa Bread | Celery Froth | Peanut Brittle

Why These Flavors Work

I would never have thought to combine raisins with peanuts, never mind celery. Crunchy celery with smooth peanut butter and sweet raisins does work, although nothing in my mental flavor map can reasonably tell me why. However, if it didn’t taste at least a little bit good, no one would enjoy it and it would not have become the popular snack it is today. In this dessert I have taken those flavors and manipulated the textures. The raisin is infused with cola and then gelled. Cola tastes like raisins (or prunes). The peanut butter flavors the ice cream and is used to make a sponge cake (Genoa bread); peanuts are also used to make a crispy brittle. The celery is juiced and then blended to make it foamy, so it contributes flavor and not texture as in its original form.



Plating Procedure

  1. Juice a whole celery stalk with a juicer. It will produce a natural froth when it is juiced.
  2. Place the toasted Virginia peanut Genoa bread on the plate.
  3. Put the salted peanut ice cream on top of the Genoa bread.
  4. Cover the ice cream with the raisin veil.
  5. Spoon a dollop of celery froth on the left side of the raisin veil.
  6. Place a piece of peanut brittle on the right side of the veil. Serve immediately.