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Peanut butter and jelly sundae
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 399
  • Fat about 17g
  • Carbohydrates about 49g
  • Protein about 9g
This is needed
This is needed for 4 people
Peanut brittle
  • 1 tbsp water
  • 40 g sugar
  • 40 g salted peanuts
  • 200 g red currants
  • 20 g sugar
  • 2 tbsp water
Peanut sauce
  • 1.5 dl milk
  • 80 g peanut butter
  • 380 g raspberry sorbet
  • 50 g red currants
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And that's how it's done
And that's how it's done
Peanut brittle
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool. Roughly chop the nut brittle.
Mix the redcurrants, sugar and water in a pan, simmer over a medium heat for approx. 8 mins., allow to cool slightly.
Peanut sauce
Place the milk and peanut butter in a pan, heat over a medium heat while stirring, mix well.
Shape the sorbet into balls, divide between the sundae glasses, drizzle with the compote and peanut sauce, decorate with the redcurrants and nut brittle, serve immediately.

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