Chef's Table

Chocolate and peanut bar, Lime creme fraiche ice, Caraque

Chocolate & peanut bar, Lime crème fraîche ice, Caraque

Serves: 8
1.5 hours

For the peanut cream:

  • 270g double cream
  • 130g sugar
  • 225g smooth peanut butter
  • 200g butter

For the praline topping:

  • 200g cream
  • 180g praline paste
  • 3g gelatine
  • 230g dark chocolate, chopped

Lime crème fraîche ice:

  • 450g crème fraîche
  • 450g yoghurt
  • 250g inverted sugar
  • 100g glucose
  • 850g milk
  • 130g sugar
  • 50g lime zest

For the Caraque

  • 160g glucose
  • 250g fondant
  • 125g dark chocolate, chopped

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager's Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

For the peanut cream & praline topping:

  1. Start with the peanut cream: boil the cream and sugar together for 1 minute.
  2. Pour over peanut butter and diced butter and whisk until incorporated.
  3. Once mixed well pour into a lined tray and allow to set in the fridge.
  4. Once the peanut cream is set you can then start the topping: boil the cream and add the praline paste and soaked gelatine.
  5. Then add the chocolate. You must work fast at this point or else you may split the mixture!
  6. Pour over the peanut mixture and spread out.
  7. Once set portion with a hot knife to desired shape.
  8. Serve with lime crème fraîche ice and Caraque (recipes below).

Lime crème fraîche ice

  1. Make the syrup by heating the milk, sugar, and invert sugar. Add glucose, and blend. Allow to cool down.
  2. Add crème fraîche and yoghurt.
  3. Place in an ice cream machine and, at the end of the churning time, add lime zest.


  1. Boil the glucose and the fondant to 145C.
  2. Beat in the chocolate pieces.
  3. Pour on a silicone baking mat (Silpat are good) to cool.
  4. Once cooled down place into a blender and blitz into a powder. This is best kept in the freezer and will last for 6 months.
  5. To use, sprinkle onto a silicone baking mat and cook at 195C until bubbling, this will take around 4-5mins.
  6. Remove from oven and allow to cool. Break pieces off as needed.
  7. Chef's tip for praline topping: If you do split the mixture, place the bowl in the freezer and leave for 10 minutes, and it will sort itself out. Magic!

Photographs: David Merewether