Best Peanut Butter Semifreddo Recipes

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CHOCOLATE-PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN



Chocolate-Peanut Butter Semifreddo with Caramel Corn image

Italian for "half-cold," a semifreddo has the lush texture of a frozen mousse. Our version is even airier, thanks to the meringue folded into the all-American combo of dark chocolate and peanut butter. Peanutty caramel corn strewn over the top adds just the right amount of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15h25m

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 15

1 1/2 cups unsalted roasted peanuts
8 cups plain popped popcorn
1 cup packed dark-brown sugar
1 stick unsalted butter, cut into pieces
1/4 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
5 ounces creamy peanut butter, such as Jif (1/2 cup)
1 3/4 cups heavy cream
4 large egg whites, room temperature
1/2 cup plus 2 tablespoons sugar

Steps:

  • Caramel Corn: Preheat oven to 225 degrees. In a large heatproof bowl, sprinkle peanuts over popcorn.
  • In a saucepan, bring brown sugar, butter, corn syrup, and salt to a boil over medium-high heat, stirring, until smooth and combined. Cook until darkened slightly and fragrant, about 3 minutes more. Remove from heat; immediately stir in baking soda and vanilla. Pour over popcorn mixture, stirring to evenly coat. Transfer to a parchment-lined rimmed baking sheet.
  • Bake 1 hour. Let cool completely. Break into bite-size pieces and serve, or store in an airtight container at room temperature up to 3 days. (Makes 10 cups.)
  • Semifreddo: Line the bottom and sides of a standard 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on long sides. In a large heatproof bowl, combine chocolate, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. In another large heatproof bowl, combine peanut butter and remaining 1/2 teaspoon vanilla and 1/4 teaspoon salt. In a saucepan, bring cream to a boil. Remove from heat; immediately divide cream evenly between bowls. Let stand 5 minutes, then stir each mixture until smooth. Let cool until thickened slightly, about 15 minutes.
  • Combine egg whites and sugar in the heatproof bowl of an electric mixer set over (not in) a pot of simmering water. Beat constantly until sugar dissolves and mixture is warm to the touch (it should feel smooth when rubbed between fingers), 2 to 3 minutes. Remove from heat, then transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Increase speed to high; continue beating until stiff, glossy peaks form and bowl no longer feels warm to the touch, 7 to 9 minutes.
  • Divide meringue evenly between chocolate and peanut-butter mixtures; gently fold into each until thoroughly combined and no white streaks remain. Transfer half of chocolate mixture to prepared loaf pan; smooth top with an offset spatula. (Refrigerate peanut-butter mixture and remaining chocolate mixture until ready to use.) Freeze until thickened slightly, about 15 minutes. Pour peanut-butter mixture into pan, smoothing top; freeze 15 minutes. Pour remaining chocolate mixture over peanut-butter mixture and smooth top. Gently fold plastic-wrap overhangs over semifreddo to cover. Freeze until firm, at least 12 hours and up to 3 days.
  • Remove semifreddo from freezer 10 minutes before serving. Remove plastic from top, flip pan onto a chilled serving platter or cutting board, and lift pan from plastic. Remove plastic and slice semifreddo crosswise into 1-inch pieces. Serve, with caramel corn. Semifreddo can be stored, covered, in freezer up to 3 days.

PEANUT BUTTER-BANANA SEMIFREDDO



Peanut Butter-Banana Semifreddo image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray
1/4 cup unsalted roasted peanuts
5 graham cracker sheets, roughly broken
4 tablespoons unsalted butter, melted
8 large egg yolks
3/4 cup sugar
1 ripe banana, pureed
2 tablespoons hazelnut liqueur
Pinch of salt
1 cup heavy cream
3/4 cup creamy peanut butter

Steps:

  • Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
  • Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
  • Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
  • Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
  • Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
  • Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
  • Photograpy by Kate Sears

PEANUT BUTTER-CHOCOLATE SEMIFREDDO



Peanut Butter-Chocolate Semifreddo image

The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 6

2 cups whole milk
1 1/2 cups sugar
2 cups creamy peanut butter (not natural)
4 ounces semisweet chocolate chips (3/4 cup)
2 cups heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
  • In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
  • In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
  • Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.

Nutrition Facts : Calories 666 g, Fat 48 g, Fiber 3 g, Protein 15 g

PEANUT BUTTER SEMIFREDDO



Peanut Butter Semifreddo image

If you don't have an ice cream maker, this recipe for a peanut butter semifreddo is the perfect solution. It's a creamy Italian dessert that means semi-frozen - an ideal treat for the summer.

Provided by Mary Jenny

Categories     Ice Cream

Time P1D

Yield 8 serving(s)

Number Of Ingredients 8

1 cup whipping cream
1/3 cup peanut butter
1/4 cup brown sugar
2 egg whites, at room temperature
1 pinch salt
1/4 cup granulated sugar
2 teaspoons vanilla
toasted peanuts, coarsely chopped

Steps:

  • Line an 8x4-inch (2 L) loaf pan with a large piece of plastic wrap, making sure it generously hangs over the sides. Warm 3 tbsp (45 mL) whipping cream with peanut butter and brown sugar in a small saucepan over medium heat, stirring until smooth. Set aside to cool.
  • Meanwhile in a large bowl, beat egg whites with salt until frothy. Gradually add granulated sugar, increasing speed to medium-high. Beat until whites hold stiff peaks. Set aside.
  • In a separate bowl, beat remaining whipping cream with vanilla until soft peaks form. Fold cooled peanut butter mixture into egg whites, then fold in whipping cream. Scrape into loaf pan, smoothing surface. Cover surface with overhanging plastic wrap, then cover with foil. Freeze overnight.
  • Just before serving, unmold onto a cutting board and discard plastic wrap. For each serving, cut a 1-inch (2.5 cm) thick slice, then slice diagonally into 2 triangles. To serve, stand one triangle upright against the other. Sprinkle with toasted peanuts. Excellent with a tropical fruit salad, such as mango, pineapple and papaya. Rewrap and freeze any leftovers for up to a month.

PEANUT BUTTER-BANANA SEMIFREDDO



Peanut Butter-Banana Semifreddo image

How to make Peanut Butter-Banana Semifreddo

Provided by @MakeItYours

Number Of Ingredients 11

Cooking spray
1/4 cup unsalted roasted peanuts
5 graham cracker sheets, roughly broken
4 tablespoons unsalted butter, melted
8 large egg yolks
3/4 cup sugar
1 ripe banana, pureed
2 tablespoons hazelnut liqueur
Pinch of salt
1 cup heavy cream
3/4 cup creamy peanut butter

Steps:

  • Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard. Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly. Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.Photograpy by Kate Sears

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