Roasted Peanut Milk Chocolate Ganache And Jelly Confection
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
60
Spice
56
Sweetness
41
Sourness
32
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
230 g
Strawberry Jam230 g
Liquid Pectin230 g
Dry Roasted Peanuts110 g
Syrup (agave)90 g
Heavy Cream30 g
Milk Chocolate1 tsp
SugarDirections:
1
For the jelly confection: In a 1-quart saucepan, heat the strawberry jam and liquid pectin together until smooth and lump free
2
Place the strawberry and pectin mixture into twelve 2-ounce candy molds and cool
3
For the ganache: In a coffee grinder, combine the peanuts and agave syrup and process into a slightly coarse texture
4
Place the peanut mixture into a small microwaveable dish
5
Add the milk chocolate and heavy cream and microwave until smooth, about 30 seconds
6
Pour the mixture on top of the strawberry jelly in the candy mold
7
Refrigerate for 1 hour
8
Remove from the candy molds and serve
9
For the curds and whey: Mix the heavy cream and sugar together
10
Scoop the mixture into a ceramic spoon
11
Garnish with fresh cheese curds
12
Drizzle with vanilla syrup
13
Serve alongside the candy molds