A huge thanks to Colin Fassnidge owner of 4Fourteen for supplying us with this delicious gluten free treat as well as congratulations on a fabulous Restaurant and for another season of My Kitchen Rules.
To see more of Colins’ creations head to his restaurant website here
185g Caster sugar
15 egg yolks
350g white chocolate
250g smooth peanut butter (gluten free)
50ml cream extra
125g caster sugar
125g roasted peanuts
Finely grated zest ½ orange
- Place the sugar into a saucepan and add 50ml water. Stir over low heat until sugar has dissolved, then increase the heat and bring to the boil. Place a sugar thermometer into the pan and cook until it reaches 118deg
- Put the egg yolks into the bowl of an electric mixer and whisk on high until light and fluffy. Reduce the speed to low, and with the motor still running, gradually add the sugar syrup. Turn the speed back up to high and whisk until cool.
- Break up the chocolate and place into a bowl sitting over simmering water (make sure the bottom of the bowl is not touching the water). Once softened, stir until melted and smooth. Add to the egg mixture and keep whisking until combines.
- Whip the cream in a large bowl to form soft peaks. Fold the cream through the egg and chocolate mixture one third at a time. Stir the peanut butter and extra cream together until smooth, and fold into the mixture.
- Line a 30cm x 25cmx 5cm pan with a few layers of cling wrap. Pour the mixture into the tray and freeze overnight
- To make the praline, heat the sugar in a saucepan until melted and golden. Stir in the nuts and orange zest. Pour onto an oiled tray and leave to cool and harden. Grand half the praline to a fine texture, and roughly break up the other half by smashing with a rolling pin.
- Place a plastic chopping into the freezer for 30 minutes. Turn the frozen mixture out onto the chilled board, and remove the cling film. Cut into 12 pieces. Roll in the praline to coat and serve immediately.