Peanut Butter and Mascarpone Cream | Peanut Praline | Reliant Grape Jelly

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Why These Flavors Work

Peanut butter has toasted peanut flavors but also a smooth mouth feel that is hard to replicate. The grape jelly, usually made with Concord grapes, adds a sweetness and mild sourness that smoothes out the fattiness from the peanut butter. This dessert uses Reliant grapes, which are lighter in color than Concord grapes and have a more pronounced grape flavor. The peanut praline adds a much-needed crunch to an otherwise soft dessert.

Ingredients

Method

Assembly Procedure

  1. Line 10 molds measuring 2.5 cm/1 in wide by 6.25 cm/2.5 in long by 5 cm/2 in deep with a strip of acetate. Place them on a flat sheet pan lined with a nonstick rubber mat.
  2. Pipe enough of the peanut butter and mascarpone cream into each mold to fill it 3 cm/1.25 in high. Let it set in the refrigerator for 20 minutes. Place a rectangle of peanut praline at the center of the cream and push it through without letting it go all the way to the bottom of the dessert. Even out the top of the mold using an offset spatula. Freeze to harden.
  3. Meanwhile, make (or melt if it is already made) the peanut velvet spray; keep the spray warm. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the peanut butter cream.
  4. Unmold the frozen peanut butter cream onto a sheet pan lined with a nonstick rubber mat; return to the freezer to harden. Fill a compressor canister and spray the creams with an even coating of peanut butter spray. Keep the compressor gun at least 60 cm/24 in from the creams to obtain a velvety smooth look.
  5. Transfer the creams to their display bases to thaw. Meanwhile, apply the frozen grape jelly to the top of the dessert and allow it to thaw as well. Once both items are thawed, keep them refrigerated until ready to display.
  6. Once they are ready to be displayed, place a piece of peanut praline over the top of the dessert.

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