Peanut entremet composed of
– vanilla mousse,
– peanut brittle,
– peanut praline,
– peanut powder,
– a scoop of vanilla ice cream,
– caramelised peanuts.
Equipment used
– Silikomart quenelle mould
– Single-portion silicone mould
– Pavoni peanut mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Peanut praline
✔150g peanuts
✔75g caster sugar
Peanut crisp
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles
Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%
Unsalted peanuts
Brown velvet spray
The recipe
For 3 entremets
Peanut praline
✔150g unsalted peanuts
✔75g caster sugar
Spread the unsalted peanuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.
Fill the Silikomart half-sphere mould with 15 cavities of peanut praline and place in the freezer for at least 5 hours.
Crunchy peanut
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and peanut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out circles using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%
Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 50g of single cream with the vanilla pod, scraped and split in half. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Reheat the mixture slightly, then remove from the heat and add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 50g of very cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Assemble quickly.
Assembly
Fill the Silikomart single-portion mould halfway with vanilla mousse.
Add the frozen peanut praline insert.
Finish with the crunchy peanut biscuit.
Place in the freezer overnight.
Dressage
The next day, remove the desserts from the moulds and immediately apply the brown velvet spray.
Place the peanut dessert on your serving plate. I added some peanut powder.
Keep cool. Just before serving, add the scoop of ice cream.
