PS Snickers

PS Snickers

By
From
PS Desserts
Serves
12 generously
Photographer
Mark Roper

My decadent and extremely rich tribute to the Snickers bar. It’s all about the salted peanuts. The method is quite involved but the result is well worth the effort and you can make all of the components ahead and just assemble right before serving.

Caramel parfait - Step 1 - Caramel

Ingredients

Quantity Ingredient
300ml thickened cream, (35% milk fat)
115g liquid glucose
1 vanilla bean, halved and seeds scraped
140g caster sugar
50g butter, cubed
3 gold-strength gelatine leaves, soaked in iced water to soften, then squeezed to remove excess water, (see note)

Method

  1. Line a 30 cm x 20 cm brownie tin with baking paper (with the corners cut out so it sits flush).
  2. Step 1 — caramel

    Put the cream, liquid glucose and vanilla bean and seeds in a saucepan and bring to the boil.
  3. Meanwhile, heat a heavy-based saucepan over medium heat until 1 teaspoon of the sugar melts when sprinkled in. Gradually add the remaining sugar and stir constantly until all the sugar has melted and is light golden brown. Be careful not to let the caramel become too dark or it will taste bitter.
  4. Slowly pour the hot cream mixture onto the caramel, whisking until combined. Whisk in the butter, then the gelatine. Strain into a metal bowl and set aside to cool, whisking occasionally.

Caramel parfait - Step 2 - Bombe

Ingredients

Quantity Ingredient
50g caster sugar
20g liquid glucose
60ml water
160g egg yolk, (about 8)

Method

  1. Put the sugar, glucose and water into a small saucepan and bring to the boil, stirring with your fingers to dissolve the sugar slightly, then brush any crystals from the side of the pan with a pastry brushed dipped in water. Continue to cook, without stirring, until the syrup reaches 118ºC.
  2. Meanwhile, place the egg yolk in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed to lightly break up.
  3. Once the sugar has reached 118ºC, remove from the heat and let the bubbles die down slightly. Reduce the speed of the electric mixer to medium and, while whisking, pour the syrup down the side of the bowl onto the egg yolk. Increase the speed and whisk until the mixture has cooled.

Caramel parfait - Step 3 - Combining

Ingredients

Quantity Ingredient
200g Whipped cream, (soft peak stage)

Milk chocolate mousse

Quantity Ingredient
250g best-quality couverture milk chocolate
150ml Crème anglaise, base
225g Whipped cream, (soft peak stage)

Salted peanut caramel

Quantity Ingredient
200ml thickened cream, (35% milk fat)
120g caster sugar
80g liquid glucose
50g butter, cubed
100g salted peanuts, roughly chopped

Technique

Quantity Ingredient
Chocolate mousse

Method

  1. Remove the bowl from the mixer and gently fold the bombe from step 2 and the cooled caramel from step 1 together, then fold in the whipped cream. Pour the parfait into the prepared tin and freeze for several hours until firm.
  2. For the milk chocolate mousse

    Follow the instructions to make the mousse, using the quantities given in this recipe. Refrigerate to set.
  3. For the salted caramel

    Put the cream, liquid glucose and vanilla bean and seeds in a saucepan and bring to the boil.
  4. Meanwhile, heat a heavy-based saucepan over medium heat until 1 teaspoon of the sugar melts when sprinkled in. Gradually add the remaining sugar and stir constantly until all the sugar has melted and is light golden brown. Be careful not to let the caramel become too dark or it will taste bitter.
  5. Slowly pour the hot cream mixture onto the caramel, whisking until combined. Whisk in the butter, then the gelatine. Strain into a metal bowl and set aside to cool, whisking occasionally.
  6. Fold through the peanuts and keep at room temperature until needed.

To assemble

Ingredients

Quantity Ingredient
Dacquoise
24 Chocolate plaques, milk chocolate plaques, (have some spares just in case)

Technique

Quantity Ingredient
Quenelles

Method

  1. To assemble

    Remove the caramel parfait from the freezer and allow to sit at room temperature for 10 minutes or until the surface becomes slightly sticky.
  2. Place a piece of baking paper on the surface of the dacquoise and carefully flip it over. Remove the paper. Now invert the parfait onto the dacquoise and press down lightly so that the two surfaces stick together nicely. If the parfait is getting too soft, return it to the freezer for a while. Using a large knife heated under very hot water, cut the parfait–dacquoise slab into 8 cm x 4 cm logs, taking care to keep the edges clean and straight. Return to the freezer until ready to serve.
  3. To serve

    Put a small blob of the chocolate mousse in the middle of each serving plate. This will stop the Snickers from sliding around. Then place each log, dacquoise side down, on a plate. Now peel the plastic off a chocolate plaque and carefully place, shiny side up, on top. Using a teaspoon dipped into very hot water, form small quenelles of chocolate mousse and place three evenly on each Snickers. Fill the gaps between the mousse with the salted peanut caramel, then place another plaque on top (don’t forget to peel off the acetate). Serve immediately.

Note

  • Gelatine comes in several forms. I use gold strength and as a general rule one leaf equals 2 g, so if you only have, for example, titaniumstrength leaves or powdered gelatine, you can substitute 1 gold-strength leaf with 2 g of whatever type of gelatine you have.

    I tend to shun powdered gelatine as I find its flavour unpleasant. Gelatine leaves are available from good supermarkets, specialty food suppliers or online.

Notes on chocolate

  • The quality of chocolate available has improved enormously. Gone are the days when “cooking” chocolate was used for cakes and mousses. Today couverture chocolate is readily found, even at the humble corner store.

Note

  • You can make the chocolate plaques well in advance. The caramel parfait will keep in the freezer for 3–4 days, well wrapped. The chocolate mousse and salted peanut caramel will hold up well refrigerated for several days, but the dacquoise should be made on the day of serving.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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