Yield: 16 servings.
PEANUT GENOISE:
1/2 cup + 1 Tbsp. cake flour
1/2 cup + 1 Tbsp. granulated sugar
1/8 tsp. salt
3 large eggs
2 egg yolks
1 Tbsp. unsalted butter, melted
1 Tbsp. unsalted peanuts, coarsechopped
TRUFFLES:
1/3 cup heavy cream
1/2 lb. semi-sweet chocolate, 1/2" chop
3/4 cup roasted unsalted peanuts, chopped fine
FILLING:
1 gelatin sheet
1/2 cup Godiva Chocolate Liqueur 1 lb. mascarpone cheese
1/2 cup creamy peanut butter 4 egg yolks
1/2 cup granulated sugar 1 cup heavy cream, whipped to stiff peak
PEANUT CARAMEL SAUCE (YIELDS 11/8 CUP):
1/2 cup water
1 cup granulated sugar
1 tsp. lemon juice, fresh squeezed
1/2 cup heavy cream
1/2 cup creamy peanut butter
GARNISH:
1/2 cup salted peanuts, chopped
8 chocolate cigarette cookies
For Peanut Genoise: Sift together flour, 1 Tbsp. sugar and salt. Combine eggs, egg yolks and remaining sugar in mixer fitted with a wire whisk attachment. Mix at medium-high speed for about 5 minutes or until mixture has almost tripled in volume. Add butter in steady stream until incorporated. Turn mixer to low speed and gradually add flour just until incorporated. Do not over-mix. Fold in peanuts until blended. Spread mixture evenly on a parchmentlined sheet pan and bake in 350F standard oven for 8-10 minutes. Cool to room temperature for use.
For Truffles: Heat cream to 120F over double boiler and add chocolate. Stir several times and remove from heat. Fold together until chocolate has melted completely and mixture is very smooth. Refrigerate for 1 hour or until firm enough to scoop. Scoop chocolate into 1-oz. balls and roll in the peanuts. Place on a parchment lined pan. Chill quickly per HACCP procedures to below 40F for use within 48 hours.
For Filling: Soak gelatin in cold water until softened. Place liqueur in appropriate pan over low flame. Squeeze out excess water from gelatin sheet and add to liqueur; stir just until gelatin dissolves completely. Remove from heat. Combine mascarpone and peanut butter in mixer fitted with a paddle attachment. Mix for 1 minute at medium speed to blend. Stop mixer and scrape down paddle and sides of bowl. Turn mixer on and add liqueur mixture in a steady stream until completely blended. Combine egg yolks and sugar in an appropriate bowl and whisk until mixture is foamy and sugar has dissolved. Fold mascarpone mixture into eggs until blended, then fold in whipped cream. Hold at 40F for use within 30 minutes.
For Assembly: Line interior of a 12"x4" terrine mold with plastic wrap, allowing an extra 4-6 inches on each of the sides. Spray lightly with a baking release spray. Lay the genoise sheet into the pan so that it coats the side, bottom and other side with the remaining genoise over one side. Fill terrine halfway with mascarpone filling and arrange 8 truffles down the center. Press truffles about halfway into filling and top with remaining mascarpone filling. Fold exposed genoise over the filling and fold the extra plastic wrap over. Cover terrine with a small sheet pan and weigh down lightly. Chill quickly per HACCP procedures to below 40F for use within 48 hours.
For Peanut Caramel Sauce: Combine water, sugar and lemon juice in an appropriate non-reactive saucepan over medium-high heat. Stir just until sugar has dissolved, and bring to a boil. Cook until sugar turns amber in color and remove from the heat. Stir in the cream and return to boil for 2 minutes. Turn off heat and whisk in peanut butter. Chill quickly per HACCP procedures to below 40F for use within 48 hours.
For Service: Lift fully chilled terrine from mold with excess plastic wrap and invert onto a cutting board. (Freezing the terrine slightly will help make slicing easier.) Dip a thin-bladed knife in hot water and slice terrine through the truffle. Dip and wipe kinfe for each additional slice. Plate slice and drizzle with peanut caramel sauce. Garnish with 1 Tbsp. of chopped peanuts and a cigarette cookie.
Photo Credit: PEANUT ADVISORY BOARD
Recipe Provided by: Chef de cuisine Amy Visco, King's Crown Restaurant, South Seas Resort, Captiva Island, Fla.
