Sweet Peanut Buttercup Recipe

Name: Sweet Peanut Buttercup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 .2 liters milk; 7 ounces trimoline; About 2 1/2 ounces non-fat milk powder; About 1/4 ounce stabilizer (cremodan ice cream); About 1 1/2 ounces egg yolks; About 3 1/2 ounces sugar; About 13 ounces 72% chocolate, chopped; About 18 ounces egg whites (pasteurized); About 18 ounces sugar; About 3 1/2 ounces peanut putter crunch cereal (recommended: Captain Crunch); About 3 1/2 ounces ground roasted salted peanuts; About 3 1/2 ounces turbinado sugar (raw sugar); About 1-ounce cocoa powder

Servings: persons

1 .2 liters milk
7 ounces trimoline
About 2 1/2 ounces non-fat milk powder
About 1/4 ounce stabilizer (cremodan ice cream)
About 1 1/2 ounces egg yolks
About 3 1/2 ounces sugar
About 13 ounces 72% chocolate, chopped
About 18 ounces egg whites (pasteurized)
About 18 ounces sugar
About 3 1/2 ounces peanut putter crunch cereal (recommended: Captain Crunch)
About 3 1/2 ounces ground roasted salted peanuts
About 3 1/2 ounces turbinado sugar (raw sugar)
About 1-ounce cocoa powder

1
In a medium saucepan boil milk with trimoline.
2
Add the milk powder and stabilizer, and stir to mix well.
3
Combine the egg yolks and the sugar in a small bowl.
4
Remove the milk mixture from the heat and add a little to the eggs to temper.
5
Return the egg mixture to the saucepan.
6
Add the chocolate and whisk to emulsify.
7
Strain and let rest, refrigerated for 24 hours before churning in a paco jet or spinning in batch freezer.
8
Marshmallows:
9
Mix ingredients; strain.
10
Fill a whipped cream siphon and charge twice with n2o gas.
11
Allow to rest 3 to 6 hours before using.
12
Combine all crunch ingredients.
13
Spoon 2 tablespoons crunch into each ice cream coupe and place 1 scoop of chocolate ice cream on top.
14
Add a generous portion of marshmallow over the ice cream and burnish with a hand-held blow torch, if desired.
15
Serve immediately.
16
A viewer, who may not be a professional cook, provided this recipe.
17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 .2 liters milk, 7 ounces trimoline, About 2 1/2 ounces non-fat milk powder, About 1/4 ounce stabilizer (cremodan ice cream), and more.

Yes, Sweet Peanut Buttercup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Peanut Buttercup

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