We mold this tasty peanut butter dessert in baba au rhum-shaped flexible molds which unmold very easily when frozen solid, and have the perfect built-in spot to hold hot fudge or caramel.
The semifreddo would also freeze well in individual ramekins that could go directly from freezer to table. You could even just pour the whole mixture into a 9x13 pan, freeze it, and scoop it out like ice cream if you'd like.
- For the Semifreddo:
- 9 egg yolks
- 1/2 cup plus two tablespoons sugar
- 1/4 cup water
- 3/4 cup peanut butter
- 3/8 teaspoon kosher salt
- 3/4 teaspoon vanilla extract
- 1 1/2 cups cream, whipped to soft peaks and refrigerated
- For the Hot Fudge
- 2 1/4 oz. unsweetened chocolate
- 2 tablespoons butter
- 1 tablespoon + 1 teaspoon light corn syrup
- 3/4 cup cream
- 1 1/3 cups dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Garnish: sea salt (optional)
For the Semifreddo: Whip the egg yolks on medium high speed with 2 tablespoons of sugar.
Combine the remaining sugar and water in a pot, wipe the sides clean, and cook to soft ball stage, 234 to 240° F as measured on a thermometer.
Start to whip the yolks again, and carefully pour the hot sugar syrup into the continuously whipping egg yolks. Continue to whip until the bowl feels completely cool.
Thoroughly combine the egg yolks with the kosher salt, vanilla extract, and peanut butter. Stir 1/3 of the whipped cream into the peanut butter mixture; fold the remaining whipped cream into the now-lightened mixture.
Spoon into molds. Freeze overnight; unmold while completely firmly frozen for best results.
For the Hot Fudge: Melt chocolate, butter, and corn syrup over low heat. Add cream and sugar. Bring to a boil and let simmer about five minutes until thick. Remove from the heat and add the vanilla extract and kosher salt.
To serve: Unmold (or scoop) the semifreddo. Pour a little hot fudge on it. Sprinkle with sea salt if desired.