Chocolate and peanut butter parfait layer cake with salted caramel sauce

Chocolate and peanut butter parfait layer cake with salted caramel sauce

Semifreddo al ciocciolato e burro d’arachidi con crema di caramello salato

By
From
PIDAPIPÓ
Serves
10

Gelato is always best when it’s eaten fresh – every day it sits in the freezer it loses some integrity. This is why in Italy the gelaterias make cakes with what’s left over at the end of the day. They mix the left-over gelato with cream and whip it to freshen it up. This recipe is based on those cakes and, as such, can be made successfully with pretty much any leftover flavour that you happen to have left in the freezer, so feel free to try experimenting here.

Ingredients

Quantity Ingredient

Peanut butter parfait

Quantity Ingredient
100ml pouring cream
10g icing sugar
500g Peanut butter and chocolate fudge gelato

Chocolate parfait

Quantity Ingredient
300ml pouring cream
30g icing sugar
600g see method for ingredients

Salted caramel sauce

Quantity Ingredient
155g soft brown sugar
160ml pouring cream
50g unsalted butter
2 teaspoons sea salt

Method

  1. Line a 25 x 11 cm square cake tin with plastic wrap and put it in the freezer along with the bowl of an electric mixer to chill for 10 minutes.
  2. For the peanut butter parfait, add the cream and icing sugar to the chilled bowl of the electric mixer with the whisk attachment added and beat together to form soft peaks. Switch to the paddle attachment, add the gelato and beat until combined, then spoon the mixture into the prepared cake tin and gently spread it with a palette knife to form an even layer. Transfer to the freezer and leave for 1 hour to harden slightly.
  3. Clean the mixer bowl and return to the freezer to chill for at least 10 minutes.
  4. For the chocolate parfait, add the cream and icing sugar to the bowl of the electric mixer with the whisk attachment added and beat together to form soft peaks. Switch to the paddle attachment, add the gelato and beat until combined, then spoon the mixture over the peanut butter parfait and gently spread it with a palette knife to form an even layer. Transfer to the freezer and leave for 2 hours to harden.
  5. Meanwhile, to make the salted caramel sauce, add the brown sugar and cream to a small heavy-based saucepan over a medium heat, whisk to combine and bring to the boil. Add the butter and cook, whisking continuously, until it has melted completely. Add the sea salt and whisk to combine, then transfer to the fridge to chill.
  6. When ready to serve, pull on the edges of the plastic wrap to remove the parfait from the mould and cut into slices. Spoon a little of the caramel sauce over the centre of individual serving plates and top each with a cake slice. Serve.
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