Peanut Butter and Jelly by Reece Collier

Reece Collier is sharing with us his lovely recipe inspired by the classic childhood flavour of peanut butter and jelly. The fruity dark chocolate works incredibly well with freshly picked raspberries, and the depth of cocoa flavour really lends itself nicely to the peanut butter.

Peanut Butter and Jelly by Reece Colliier

Raspberry Glaze

Water   150g
Caster Sugar  300g
Glucose   300g
Double Cream  200g
Raspberry Puree   150g
Water    180g
Powdered Gelatine  30g (mixed with water to form a paste)
Red Food Colour  Preference

Bring the sugar, glucose and the first amount of water to 107°C. Pour over the prepared gelatine, followed by the double cream and raspberry puree. Leave overnight before glazing. Glaze at 40°C.

Whipped Or Noir Ganache

Whipping Cream  225g
Glucose   25g
Invert Sugar  25g
Or Noir Chocolate  250g (or any other Cacao Barry dark chocolate of your choice)
Whipping Cream  400g

Boil the first amount of cream, glucose and invert sugar and pour over the chocolate. Emulsify with a immersion blender. Add the remaining cold whipping cream whilst still continuing to blend. Leave in the fridge overnight before whipping to the required piping consistency.

Peanut Butter and Or Noir Chocolate

Milk   250g
Sugar   25g
Egg Yolk  80g
Cornflour   15g
Silver Gelatine Leafs  4
Or Noir Chocolate  250g
Peanut Butter   175g
Whipping Cream 750g

Make a creme pate using the cream, sugar, yolks and cornflour. Add the prepared gelatine followed by the chocolate. Add the peanut butter and whisk to smooth paste. Incorporate 250g of the whipping cream to loosen the mixture. Then, semi-whip the remaining cream and fold through the mixture. Set and freeze before glazing.

Peanut Biscuit

Salted Peanuts  170g
Bread Crumbs  115g
Sugar   140g
Egg Yolks  260g
Egg Whites  160g
Sugar   140g
Butter   65g

Whisk the yolks and sugar to ribbon stage. Add the blitzed peanuts and breadcrumbs. Make a meringue with 140g of sugar and the egg whites. Fold the two mixtures together. Add the melted butter and spread thinly on a silpat mat.
Bake at 200°C until part cooked. Remove from the oven and leave to cool slightly before cutting. Place back in the oven to finish cooking. Remove from mat when fully cooled.