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Author Topic: Semifreddo of Dark Ale with Peanuts and Caramel by TwT  (Read 892 times)
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« on: March 21, 2009, 05:16:35 AM »

Semifreddo of Dark Ale with Peanuts and Caramel

Serves 6


For the semifreddo:

2/3 cup/145 g granulated sugar
½ cup/120 ml water
8 large egg yolks
1 cup/240 ml dark ale
¾ teaspoon/about 1 g unflavored gelatin powder
½ cup/125 ml heavy whipping cream

For the caramel peanuts:

1 ¼ cups/250 g granulated sugar
2/3 cup/100 g roasted peanuts
¼ teaspoon/1.5 g salt
3 tablespoons/45 ml plus 1/2 cup/125 ml heavy whipping cream


To prepare the semifreddo:

Stir the sugar and water in a heavy-based, small saucepan over a medium to high heat and bring to a boil. Stir mixture until the sugar dissolves, and continue to boil for about 8 minutes, or until a candy thermometer registers 260°F/125°C for a hard ball stage.

Using an electric mixer, beat the egg yolks in a large bowl. Gradually add the sugar syrup to the yolks, beating constantly until the mixture is thick and cool. Set aside.

Whisk the heavy whipping cream in a large bowl until it is semi-whipped and fluffy. Place ¼ cup/60 ml of the beer in a medium bowl. Sprinkle the gelatin over the beer and set aside for 5 minutes or until the gelatin softens.

Place the bowl of beer and gelatin over a saucepan of simmering water. Whisk the beer mixture until the gelatin dissolves.Remove the beer mixture from the heat and stir in the remaining ¾ cup/180 ml of beer.

Set the beer mixture over a large bowl of ice water and stir until the mixture is cold and thick but does not become firm and set. Fold the semi-whipped cream into the beer mixture. Fold this mixture into the egg mixture. Pour the semifreddo mixture into a 1½-pint-/800-ml-capacity mold. Freeze for 4 to 5 hours or until the semifreddo is firm.

To make the caramel peanuts:

Line a baking sheet with parchment paper and set aside. Sprinkle 1 cup/200 g of sugar over a heavy-based, large sauté pan. Place the pan over a medium heat and cook the sugar without stirring for about 3 minutes or until the sugar melts and turns a pale golden brown color.

Stir the peanuts, salt and 3 tablespoons/45 ml of cream into the caramel. Reduce the heat to medium-low and cook for about 3 minutes longer, stirring to ensure the sugar is completely melted and the peanuts are coated with the caramel.

Pour the peanut mixture out of the pan and over the parchment paper on the baking sheet, spreading to form a single layer of the peanut mixture. Allow to cool for 10 to 15 minutes or until the caramel hardens.

Meanwhile, sprinkle the remaining 1/4 cup/50 g of sugar over the pan and cook over a medium heat without stirring for about 2 minutes or until the sugar begins to melt and brown. Add the remaining 1/2 cup/125 ml of cream. Simmer over a medium to low heat for about 2 minutes, stirring constantly, or until a caramel sauce forms.

To serve:

Once the semifreddo is frozen, dip the mold into hot water to loosen the semifreddo from the pan.  Invert the semifreddo onto a cutting board and remove the mold.

Slice the semifreddo into 1-inch-/2.5-cm-thick slices. Break the caramel peanuts into chunks and divide them among 4 serving plates. Place the slices of semifreddo atop the caramel peanuts. Drizzle with the caramel sauce and serve immediately.

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