MKR episode 22 recipe: Peanut Butter Panna Cotta with Chocolate Mousse and Butterscotch

Prep time: 1 hour, plus refrigeration

Cook time: 30 minutes

Serves 6.

Know the news with the 7NEWS app: Download today

Ingredients

Chopped roasted peanuts, to decorate

Panna cotta

20g powdered gelatine

1L milk

150ml thickened cream

200g smooth peanut butter

110g caster sugar

1 tsp vanilla paste

Chocolate mousse

2 egg yolks

50g golden caster sugar

50g powdered glucose

100ml milk

1/4 tsp salt

100ml thickened cream

250g dark chocolate (70% cocoa solids), melted

200ml thickened cream, extra, whipped to soft peaks

Butterscotch sauce

110g caster sugar

40g butter, chopped

110g brown sugar

75g thickened cream

1 tsp salt

Method

1. To make panna cotta, sprinkle the gelatine over 250ml of the milk in small bowl. Set aside for 5 minutes to bloom.

2. Place cream, peanut butter and remaining milk in a blender. Blend until smooth. Pour into a saucepan and place over medium heat. Add sugar and vanilla and cook, stirring until sugar is dissolved and mixture is hot. Remove from heat and add gelatine mixture. Stir until melted and combined. Strain into a jug.

3. Place six 200ml dariole moulds on a tray. Pour mixture into moulds. Cool to room temperature. Refrigerate for several hours or overnight.

4. Meanwhile to make chocolate mousse, whisk egg yolks, sugar and glucose together in a medium bowl until combined.

5. Place the milk, salt and 100ml of cream in a small saucepan over medium heat until hot, but not boiling. Add a ¼ cup of the milk mixture to the egg yolk mixture and whisk to combine. Gradually whisk in remaining milk mixture in a thin, steady stream. Return the mixture to the saucepan and stir over low heat for about 5 minutes or until it starts to thicken. Remove from heat and stir in chocolate until smooth. Transfer to a bowl. Add half the whipped cream. Fold gently to combine. Fold in remaining whipped cream. Refrigerate until required.

6. To make butterscotch sauce, place sugar in a saucepan over medium heat. Cook until melted and a dark golden caramel colour, swirling pan occasionally. Add butter, swirling to combine (mixture will splutter a little at first). Add brown sugar, cream and salt. Simmer for about 5 minutes or until smooth and combined. Strain into a jug and cool to room temperature.

7. To serve, run the tip of a sharp knife around inside of panna cottas and invert onto serving plates. Add a quenelle or scoop of chocolate mousse and drizzle with butterscotch sauce. Sprinkle with peanuts.