Recipe courtesy of Bob Lombardi
Roasted Peanut Milk Chocolate Ganache and Jelly Confection
- Level: Intermediate
- Total: 2 hr 15 min (includes chilling time)
- Active: 1 hr 15 min
- Yield: 12 servings
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- Level: Intermediate
- Total: 2 hr 15 min (includes chilling time)
- Active: 1 hr 15 min
- Yield: 12 servings
Ingredients
Jelly Confection:
8 ounces strawberry jam
8 ounces liquid pectin
Roasted Peanut Milk Chocolate Ganache:
8 ounces dry roasted peanuts
4 ounces agave syrup
2 ounces heavy cream
1/2 ounce milk chocolate
Curds and Whey:
3/4 ounces heavy cream
1/4 teaspoon sugar
Fresh cheese curds, for garnish
Vanilla syrup, for drizzling
Directions
- For the jelly confection: In a 1-quart saucepan, heat the strawberry jam and liquid pectin together until smooth and lump free. Place the strawberry and pectin mixture into twelve 2-ounce candy molds and cool.
- For the ganache: In a coffee grinder, combine the peanuts and agave syrup and process into a slightly coarse texture. Place the peanut mixture into a small microwaveable dish. Add the milk chocolate and heavy cream and microwave until smooth, about 30 seconds. Pour the mixture on top of the strawberry jelly in the candy mold. Refrigerate for 1 hour. Remove from the candy molds and serve.
- For the curds and whey: Mix the heavy cream and sugar together. Scoop the mixture into a ceramic spoon. Garnish with fresh cheese curds. Drizzle with vanilla syrup. Serve alongside the candy molds.
