Peanut Butter Panna Cotta with Crystallized Fruit and Black Currant

Name: Peanut Butter Panna Cotta with Crystallized Fruit and Black Currant
Yield: 10
Ingredients: Oil (for greasing); For the crust; 1/4 cup peanut butter (45 g); 1/3 cup toasted peanuts, without skin (45 g); 3 tablespoons orange juice; 1/4 cup crystallized fruit, chopped (45 g); 1/4 cup black currant, chopped (40 g); 1 1/4 cups heavy cream fresh (300 ml); 3 egg whites; 3 tablespoons peanut butter; 3 tablespoons honey; 1/3 cup toasted peanuts, without skin (45 g); For the glaze; 6 medium kiwis, peeled and seeded (520 g); 1/2 cup peanut butter (90 g); 1/2 cup crystallized fruit, chopped (90 g for decorating)

1
Oil (for greasing)
2
For the crust
3
1/4 cup peanut butter (45 g)
4
1/3 cup toasted peanuts, without skin (45 g)
5
3 tablespoons orange juice
6
1/4 cup crystallized fruit, chopped (45 g)
7
1/4 cup black currant, chopped (40 g)
8
1 1/4 cups heavy cream fresh (300 ml)
9
3 egg whites
10
3 tablespoons peanut butter
11
3 tablespoons honey
12
1/3 cup toasted peanuts, without skin (45 g)
13
For the glaze
14
6 medium kiwis, peeled and seeded (520 g)
15
1/2 cup peanut butter (90 g)
16
1/2 cup crystallized fruit, chopped (90 g for decorating)

Ingredients

1
Oil (for greasing)
2
For the crust
3
1/4 cup peanut butter (45 g)
4
1/3 cup toasted peanuts, without skin (45 g)
5
3 tablespoons orange juice
6
1/4 cup crystallized fruit, chopped (45 g)
7
1/4 cup black currant, chopped (40 g)
8
1 1/4 cups heavy cream fresh (300 ml)
9
3 egg whites
10
3 tablespoons peanut butter
11
3 tablespoons honey
12
1/3 cup toasted peanuts, without skin (45 g)
13
For the glaze
14
6 medium kiwis, peeled and seeded (520 g)
15
1/2 cup peanut butter (90 g)
16
1/2 cup crystallized fruit, chopped (90 g for decorating)

Directions

1
Line a 7-inch springform pan with parchment paper. Reserve
2
Grease a smooth surface with oil
3
Prepare the crust: In a small saucepan, combine peanut butter and peanuts
4
Cook over medium heat, stirring constantly with a wooden spoon, until the peanut butter dissolves (approximately 3 minutes)
5
Reduce heat and cook, stirring constantly, until the peanut butter turns golden brown (approximately 3 minutes)
6
Spread on the prepared surface and let cool completely
7
Coarsely chop with a knife
8
Transfer to a processor and process until a crumb forms. Reserve
9
In a small bowl, mix together orange juice, crystallized fruit, and black currant. Reserve
10
Beat heavy cream in a stand mixer until stiff peaks form (approximately 2 minutes). Reserve
11
In another bowl of the stand mixer, beat egg whites until soft peaks form (approximately 3 minutes)
12
Add half the peanut butter and continue beating until firm peaks form (approximately 4 minutes). Reserve
13
In a small saucepan, combine honey and remaining peanut butter
14
Cook over low heat, stirring occasionally, until the peanut butter dissolves (approximately 1 minute)
15
Let simmer for approximately 1 minute
16
Add this mixture to the beaten egg whites and continue beating until the mixture cools and becomes firm (approximately 3 minutes)
17
Mix in the reserved cream and stir carefully with a spatula
18
Scoop out the crystallized fruit and black currant, and add to the mixture
19
Transfer to the prepared pan, cover with parchment paper, and refrigerate for approximately 5 hours
20
Prepare the glaze: About 1 hour before serving, blend kiwi with peanut butter in a blender until smooth
21
Transfer to a serving bowl, cover with parchment paper, and reserve in the refrigerator
22
Unmold the panna cotta on a large plate and remove the parchment paper
23
Decorate the top and sides with crystallized fruit
24
Let sit at room temperature for approximately 30 minutes before serving
25
Serve with the reserved glaze
26
307 calories per slice
27
Note: If desired, leave the panna cotta in the freezer, inside the pan, covered with parchment paper, for up to a month.