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Peanut Butter and Banana Semifreddo Recipe

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This recipe for Peanut Butter and Banana Semifreddo, by , is from The PICU Palate, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Foote


C unsalted roasted peanuts
5 graham cracker sheets
4 T unsalted butter; melted

8 egg yolks
C sugar
1 ripe banana; pureed
2 T hazelnut ligueur
1 C heavy whipping cream
C creamy peanut butter

Crust: spray 9x5 metal pan with cooking spray. Line with plastic wrap, leaving 2 over hang on all sides. Spray wrap with cooking spray. Finely grind peanuts and graham crackers in food processor. Add melted butter and pulse until well combined. Press mixture in bottom of pan. Refrigerate.

Custard: Bring 2 of water to simmer in saucepan over medium heat. In metal bowl whisk egg yolks, C sugar, banana puree, hazelnut liqueur, and salt. Place over saucepan of simmering water and whisk until thickened; about 8-10 minutes. Remove bowl and place in ice water.

Beat heavy cream and C sugar with mixer until stiff peaks form. Gently fold cream into banana custard. Heat peanut butter in microwave for about 20 seconds. Drop spoonfuls of peanut butter into banana custard and fold until swirled.

Spread mixture over crust. Cover with plastic wrap and freeze at least 9 hours.

** Optional: I have substituted the hazelnut ligueur with nutella spread for adding some chocolate flavoring with hazelnut.

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