Chocolate & peanut bar, Lime crème fraîche ice, Caraque
Prepare: 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:
- Start with the peanut cream: boil the cream and sugar together for 1 minute.
- Pour over peanut butter and diced butter and whisk until incorporated.
- Once mixed well pour into a lined tray and allow to set in the fridge.
- Once the peanut cream is set you can then start the topping: boil the cream and add the praline paste and soaked gelatine.
- Then add the chocolate. You must work fast at this point or else you may split the mixture!
- Pour over the peanut mixture and spread out.
- Once set portion with a hot knife to desired shape.
- Serve with lime crème fraîche ice and Caraque (recipes below).
Lime crème fraîche ice
- Make the syrup by heating the milk, sugar, and invert sugar. Add glucose, and blend. Allow to cool down.
- Add crème fraîche and yoghurt.
- Place in an ice cream machine and, at the end of the churning time, add lime zest.
- Boil the glucose and the fondant to 145C.
- Beat in the chocolate pieces.
- Pour on a silicone baking mat (Silpat are good) to cool.
- 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.
- To use, sprinkle onto a silicone baking mat and cook at 195C until bubbling, this will take around 4-5mins.
- Remove from oven and allow to cool. Break pieces off as needed.
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