Photo: Sorin Gheorghita
Peanut butter parfait with cherry compote
10 ingredients
30 min + 25 min
Serves 6 - 8
openrecipes
This light and sumptuous frozen dessert bar by Jason Atherton is technically tricky but worth it for the stunning finish
Estimated Nutrition (whole recipe, rough)
438
Calories
16g
Protein
25g
Fat
44g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Hazelnut | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g smooth peanut butter
- 2 tbsp Frangelico (hazelnut liqueur)
- 75ml double cream
- 250g caster sugar
- 4 eggs , 2 left whole and 2 separated
- 175g whipping cream , semi-whipped
- 500g cherries , stoned
- 100g granulated sugar
- 1 tbsp Armagnac or brandy
- squeeze lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes