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.
Caster Sugar 300g
Double Cream 200g
Raspberry Puree 150g
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
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
Egg Yolk 80g
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.
Salted Peanuts 170g
Bread Crumbs 115g
Egg Yolks 260g
Egg Whites 160g
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.