Cheese & Macadamia Nut Beignets
Lightly browned, then baked to seal in the flavours.
4 cups smooth peanut butter
3 cups brown sugar
8 cups cream
A dash of vanilla essence
100g dark chocolate
A pinch of salt
1 cup sugar
3/4 cup of peanuts
A pinch of salt
Unsalted butter for baking sheet
Peanut Butter Mousse:
Beat peanut butter and sugar until blended. Add cream and use an electric whisk to beat the mousse until peaks form. Be careful to not over whisk. Fold in a dash of vanilla essence, then place the mousse into piping bags.
Bring the cream to a simmer, add in the dark chocolate and stir until dissolved, then allow to set.
Heat the sugar in a medium pan on medium heat, stirring constantly with a wooden spoon. The sugar will form into clumps and eventually melt into a brown, thick, amber liquid.
Once the sugar has melted, add the butter. Be careful here, as it will bubble rapidly.
Take the pan off the heat and slowly add the cream, it will bubble up, so be careful to remove it from the heat. Stir in a pinch of salt and allow to cool.
Butter (grease) as baking sheet and set it aside.
Stir together 1/2 a cup of water, the sugar and the salt. Cook over high heat without stirring, until it starts to turn golden, this should take about 3 minutes.
Continue to cook, stirring occasionally, until the sugar has completely melted and it is golden amber.
Remove from heat, stir in peanuts, then immediately pour mix onto the buttered baking paper and allow to cool. Blitz into a chunky crumble or smash it will a rolling pin into pieces.
Pip the mousse into a glass, about 1/2 a cup of mousse. Add the crumbled peanut brittle, then a small spoon of chocolate ganache, then a small spoon of the salted caramel. Top with a raspberry to finish.
Recipe provided by Rosalie House Cellar Door Restaurant