Peanut butter heaven
One of my most popular recipes on the site is the peanut butter cheesecake from Nigella. It was an odd one as it is so heavy that just a tiny bit of cheesecake was more than enough for me. However, all men that tried it could easily devour an entire big piece. So not sure what that is all about but it was a weird fact. Tom would call it a real dude-cheesecake I’m sure.
However, the flavour combination of chocolate and peanut butter is of course one that is just meant to be. And than it hit me, why not try a panna cotta with peanut butter? I like panna cotta as it is a fairly small dessert and since I usually half the amount of cream and replace it with yogurt it is not as heavy as you might think. So I tried it yesterday and damn, that was good! It does sound slightly weird to have peanut butter in a panna cotta but it works.
The chocolate sauce is a must here as it balances the combination perfectly well. I loved it and it got a big thumbs up from Tom as well. I chose to use the peanut butter with little bits of peanut inside to add a bit of crunch to it. I was a little bit afraid that it might split, but it didn’t.
I tend to normally make my panna cotta’s with fruit-flavours so this was rather different. Better suited for the colder months plus now I just have to go and try a savory panna cotta next. It’s been on my to do list but haven’t worked out which flavors would work. So more on that at a later stage! For now just go and try this baby!
Peanut butter panna cotta with chocolate sauce
- 300 ml double cream
- 100 gram peanut butter with peanut bits
- 100 gram sugar
- 500 gram Greek yogurt
- 4 gelatin leaves
For the sauce:
- 100 gram dark chocolate
- 150 ml double cream
- Place the gelatin leaves in a bowl with cold water and leave them in for about 5 minutes.
- Place the double cream with the sugar and peanut butter in a sauce pan and bring to a simmer. You do want it to get warm, but don't let it get to a boil! Whisk it well so the peanut butter spreads evenly through the mixture. Once warm enough, take of the heat and dissolve the gelatin leaves in the cream.
- Add the yogurt and whisk till it becomes smooth.
- Pour into 6 panna cotta moulds, cover with plastic wrap and leave to set in the fridge for at least 4 hours.
- Once set and ready to serve, prepare the sauce by heating the cream. Break the chocolate in smaller pieces and pour the hot cream over the chocolate. Whisk until it becomes a smooth chocolate sauce and leave to cool until you're ready to serve.