Peanut Butter-Banana Semifreddo

Name: Peanut Butter-Banana Semifreddo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 ripe banana, pureed; 177 milliliters creamy peanut butter; 8 larges egg yolks; 5 graham cracker sheets, roughly broken; 2 Tbsps hazelnut liqueur; 237 milliliters heavy cream; 59 milliliters unsalted roasted peanuts; 1 pinch Pinch of salt; 177 milliliters sugar; 4 Tbsps unsalted butter, melted

Peanut Butter-Banana Semifreddo requires about 45 minutes from start to finish. One serving contains 681 calories, 16g of protein, and 49g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of heavy cream, creamy peanut butter, hazelnut liqueur, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the graham cracker sheets you could follow this main course with the Graham Cracker Ice Cream as a dessert. It works well as a main course.

Instructions

Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor.

Ingredients you will need

Graham Crackers

Cooking Spray

Peanuts

Crust

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Loaf Pan

Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water.

Ingredients you will need

Ice Cream

Water

Equipment you will use

Sauce Pan

Bowl

Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl.

Ingredients you will need

Hazelnut Liqueur

Banana Puree

Egg Yolk

Sugar

Salt

Equipment you will use

Whisk

Bowl

Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes.

Ingredients you will need

Water

Equipment you will use

Whisk

Bowl

Pot

Remove the bowl from the pot and put in the ice water to cool.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.

Ingredients you will need

Cream

Custard

Banana

Sugar

Equipment you will use

Blender

Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.

Ingredients you will need

Peanut Butter

Equipment you will use

Microwave

Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.

Ingredients you will need

Peanut Butter

Banana

Cream

Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.

Ingredients you will need

Crust

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Photograpy by Kate Sears