Recipe Inspiration

Ingredients...

85g Essential Cuisine Crème Anglaise Mix

300ml whole milk

100g condensed milk

100g peanut butter

300ml double cream

3 egg whites

50 sugar

Method...

1. Mix the Essential Cuisine Crème Anglaise Mix with the whole milk, condensed milk and the peanut butter. Bring to a simmer and whisking constantly, cook out for 3-4 minutes. Pour into a clean container and place in the fridge to chill. Don’t start step 3 until the mix has cooled.
   
   
2. Line a terrine mould with clingfilm.
   
   
3. Whisk the double cream to soft peak. Set aside.
   
   
4. Whisk the egg whites to soft peak and then add the sugar. Whisk again until the sugar has been incorporated.
   
   
5. Fold the cream into the peanut mix. Then carefully fold in the meringue 1/3 at a time.
   
   
6. Gently pour into the lined terrine mould and freeze overnight for best results.
   
   
7. When needed, turn out of the mould and slice, being careful to remove all the clingfilm