Whatchamacallit Semifreddo	Whatchamacallit Semifreddo

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Whatchamacallit Semifreddo

Source: St. Louis Magazine, September 2, 2009

Yield: 8 servings

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Ingredients

• 2 cups heavy cream, whipped

• 1 1/4 cups sugar

• 1/4 cup water

• 8 large egg yolks

• 1/2 cup peanut butter

• 1 cup PB Krispies (see recipe)

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Preparation

Place egg yolks into bowl of an electric mixer. Whip on high speed. Bring sugar and water to a boil. Cook until syrup reaches 235 degrees on a candy thermometer. Carefully drizzle into whipping egg yolks. Continue to whip on high until bowl is cool. Whip in peanut butter until combined. Fold in heavy cream and PB Krispies. Scrape mixture into shallow glass baking dish and freeze for 4 to 6 hours.

To serve, scoop into bowls and sprinkle with additional PB Krispies.

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PB Krispies

• 2 1/4 cups puffed rice cereal

• 1/4 cup milk chocolate

• 1 Tbsp unsalted butter

• 2 Tbsp peanut butter

• 3/4 cup powdered sugar

• 1/4 cup cocoa powder

Melt chocolate, butter and peanut butter in a double boiler. Fold cereal into melted mixture.

Place in a large zip-lock bag with powdered sugar and cocoa, and shake until all pieces are coated. (There should be no visible sugar or cocoa left in bag.) Pour onto a sheet tray, and freeze until needed.