Peanut Butter Panna Cotta

Name: Peanut Butter Panna Cotta
Yield: 10
Ingredients: Creamy peanut butter layer; 6 peanuts without shells; 2 tablespoons of margarine; 1/2 cup (chalice) of cornstarch; Cream; 2 tablespoons of cornstarch; 2 cups of milk; 1/4 cup (chalice) of cornstarch; 3 egg yolks; 1 tablespoon of vanilla extract; Meringue; 3 egg whites; 6 tablespoons of cornstarch

1
Creamy peanut butter layer
2
6 peanuts without shells
3
2 tablespoons of margarine
4
1/2 cup (chalice) of cornstarch
5
Cream
6
2 tablespoons of cornstarch
7
2 cups of milk
8
1/4 cup (chalice) of cornstarch
9
3 egg yolks
10
1 tablespoon of vanilla extract
11
Meringue
12
3 egg whites
13
6 tablespoons of cornstarch

Ingredients

1
Creamy peanut butter layer
2
6 peanuts without shells
3
2 tablespoons of margarine
4
1/2 cup (chalice) of cornstarch
5
Cream
6
2 tablespoons of cornstarch
7
2 cups of milk
8
1/4 cup (chalice) of cornstarch
9
3 egg yolks
10
1 tablespoon of vanilla extract
11
Meringue
12
3 egg whites
13
6 tablespoons of cornstarch

Directions

1
Prepare the peanuts: melt the margarine and mix with the cornstarch and chopped peanuts
2
Cook until a soft paste forms
3
Let it cool in the refrigerator and reserve
4
Cream: dissolve the cornstarch in milk
5
Add remaining ingredients and heat to thicken, stirring constantly
6
Pour over the peanuts and reserve
7
Meringue: beat egg whites with cornstarch well
8
Pour meringue over cream and bake at high temperature until golden
9
Remove from oven and let cool
10
Serve chilled.