Peanut Butter Semifreddo
Peanut Butter Semifreddo might be just the condiment you are searching for. Watching your figure? This gluten free and vegetarian recipe has 312 calories, 6g of protein, and 19g of fat per serving. This recipe serves 14. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, peanut butter, plus two tablespoons sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
For the Semifreddo: Whip the egg yolks on medium high speed with 2 tablespoons of sugar.
Combine the remaining sugar and water in a pot, wipe the sides clean, and cook to soft ball stage, 234 to 240° F as measured on a thermometer.
Start to whip the yolks again, and carefully pour the hot sugar syrup into the continuously whipping egg yolks. Continue to whip until the bowl feels completely cool.
Thoroughly combine the egg yolks with the kosher salt, vanilla extract, and peanut butter. Stir 1/3 of the whipped cream into the peanut butter mixture; fold the remaining whipped cream into the now-lightened mixture.
Spoon into molds. Freeze overnight; unmold while completely firmly frozen for best results.
For the Hot Fudge: Melt chocolate, butter, and corn syrup over low heat.
Add cream and sugar. Bring to a boil and let simmer about five minutes until thick.
Remove from the heat and add the vanilla extract and kosher salt.
To serve: Unmold (or scoop) the semifreddo.
Pour a little hot fudge on it.
Sprinkle with sea salt if desired.