Peanut Butter Parfait

We had nine people joining us for Sunday lunch, so three courses is always a challenge. The best way to avoid a kitchen train wreck is to make the pudding far enough in advance that you only need take it from the fridge or  freezer. Admittedly this particular recipe does take a bit of work, but it is worth it. A peanut butter parfait that melts in the mouth and is one pudding that gets people asking for seconds. Creamy-rich, but light in texture, you could add some biscuits for a hard edge to the softness. Now for a couple of tips: it can be made two weeks ahead, and if you don’t want to make your own cherry compote buy some in a liqueur, strain and use those. Lovely.


  • 100g smooth peanut butter
  • 2 tblsps Frangelico
  • 75ml double cream
  • 250g caster sugar
  • 4 eggs (2 left whole and 2 separated)
  • 175g whipping cream (semi whipped)

Preparation Method

  1. Line a 1.2-litre loaf tin with cling film and then make a smooth paste by whisking the 100g peanut butter, 2 tblsp liqueur and 75ml double cream together until well blended. Set aside.
  2. Now make a sabayon: put 150g of the sugar, the whole eggs and 2 egg yolks into a bowl set over a pan of simmering water. Usual rule: don’t let the water touch the bowl. Whisk with an electric hand whisk for 5-7 mins or until the mixture gets a  mousse-like appearance, then take off the heat but continue to whisk it for 5 mins until it cools. Set aside.
    In a large clean bowl, beat the egg whites to stiff peaks. Set aside. Semi-whip the cream and set aside.
  3. Put the remaining 100g caster sugar in a small saucepan with 3 tbsp water, heat the lot to gently to dissolve the sugar, then boil it for about 2 mins until the temperature reaches 115C on a sugar thermometer. The temperature is vital.
  4. Grab your bowl of whisked egg whites and gently stream the sugar syrup into the egg white mixture and continue to beat until it is all just stiff and shiny.
  5. Now, fold the egg white mixture into the peanut butter paste, then fold in the semi-whipped cream and finally fold in the sabayon. Pour into the tin and freeze for 6 hours or until solid, or up to 2 weeks. You can pour any leftover parfait into individual ramekins or moulds and keep in the freezer and eat through the week.
  6. Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.

Now if you want to make the compote put 500g of cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add 100g granulated sugar, 1 tbsp brandy and a squeeze of lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can only be made up to 2 days ahead.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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