Peanut butter semifreddo with Emelia molasses and chocolate
The semifred otherwise! With few and good and healthy ingredients!
Ingredients
250 gr. milk,3.5% fat
100 gr. molasses Emelia
300 gr. peanut butter @emeliafinefoods
150 gr. couverture,chopped
100 gr. water
100 gr. almonds
250 gr. 35% milk cream or vegetable cream
Execution
Put the milk, Emelia molasses and Emelia peanut butter in a saucepan.
Mix well until the ingredients are incorporated into a mixture, in a ganache. Leave the mixture aside to come to room temperature. Put the couverture, water and almonds in a saucepan. Mix well until all the ingredients melt and you have a uniform mixture.
Leave the chocolate mixture aside to come to room temperature. Beat the cream into whipped cream with a hand mixer Add 2/3 of the peanut butter ganache to the whipped cream and mix well until you have a homogeneous mixture.
🌀Fill the silicone mold with this mixture up to the middle and add spoonfuls of the peanut butter ganache and the chocolate mixture.
🌀We repeat the same process and finally with a chop stick or a fork we gently mix the mixture.
🌀Transfer to the freezer and freeze for 12 hours (overnight)
🌀Before serving, take our dessert out of the freezer and let it stand on the kitchen counter for 15 minutes.
🌀🌀🌀Then cut into pieces and serve. ✌️✌️🤞🏻🤞🏻Good luck!!!
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