Peanut Butter Parfait

Today’s guest recipe is from Henrietta Mayers who runs Hen’s Kitchen. There’s something very American about using peanut butter in desserts – we think this would work a treat with some raspberry jelly for a posh PBJ inspired dessert! Anyway, over to Henrietta:

“I founded Hen’s Kitchen to give Coeliacs and those who follow a gluten free diet, gluten free food with a difference. Everything produced has no ‘gluten free’ taste to it so everything can be shared with no compromise on taste. I run the business from Putney and love researching new recipes, the peanut butter parfait is to diefor, really worth the time it takes to make it!!
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  • 100g/4oz smooth peanut butter
  • 2 tbsp hazelnut liqueur ( I omitted this)
  • 250 g/9 oz caster sugar
  • 75 ml/2.5floz double cream
  • 4 eggs 2 whole, 2 separated
  • 175g/6oz whipping cream semi-whipped


  1. Line a 1.2 litre loaf tin with cling film, whisk together the peanut butter, liqueur (if using) and double cream to a smooth paste
  2. Put 150 g of the sugar, the whole eggs and 2 egg yolks in a bowl set over simmering water and whisk for 5-7 mins until light and mousse like. Remove from heat and continue whisking for 5 mins until cool. Set aside.
  3. Dissolve the remaining sugar in a small saucepan with 3 tbsp water and heat gently to dissolve. Once dissolved boil for 2 mins until about 115 C.
  4. Immediately in a large clean bowl, beat the egg whites until stiff peaks,stream in the hot  sugar syrup and continue to beat the egg white mixture until stiff and shiny.
  5. Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the egg yolk mixture.
  6. Pour into the tin and freeze for 6 hours or until solid and freeze for up to 2 weeks. Remove the parfait from the freezer 10 mins before use.


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