Gourmet (South Africa) - - SWEET TREAT -

Makes 8 to 10 small ice lol­lies

Caramelised peanuts 50g gran­u­lated su­gar 50g salted peanuts,

coarsely chopped

Peanut-but­ter ice cream 100g peanut but­ter

100g gran­u­lated su­gar 250ml low-fat milk a pinch of salt 300g good-qual­ity white choco­late (try Val­rhona blond), to coat

Caramelised peanuts

In a heavy-bot­tomed saucepan, melt the su­gar to golden caramel. Stir in the chopped peanuts. Pour mix­ture onto a bak­ing sheet and al­low to cool com­pletely. Chop finely. Peanut-but­ter ice cream 1. Heat the peanut but­ter, su­gar and milk in a saucepan while stir­ring. 2. Re­move pan from heat and add salt. Blend un­til com­pletely smooth. 3. Chill the mix­ture, then freeze in your ice­cream maker ac­cord­ing to the man­u­fac­turer’s in­struc­tions. 4. Fold half of the chopped caramelised peanuts into the ice cream, and fill ice-lolly moulds. Freeze overnight. 5. Melt choco­late in a bowl over sim­mer­ing water and pour into a glass. Take one ice lolly from the freezer, dip into the melted choco­late, and im­me­di­ately dec­o­rate with caramelised peanuts. Re­turn to freezer. Re­peat with re­main­ing lol­lies.

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