salted peanut praline parfaits recipe

Yummy: Praline parfait


  • 75g salted peanuts
  • 150g caster sugar
  • 125ml double cream
  • 500ml vanilla ice cream, slightly softened
  • 500ml caramel ice cream, slightly softened


  1. Line a baking sheet with baking parchment, spread the peanuts out in a single layer in the centre and set aside. Put the caster sugar and 3 tablespoons water in a small saucepan over a medium heat and cook for 2 minutes, stirring occasionally, until the sugar dissolved. Bring to the boil over a high heat and boil for 3–4 minutes until it turns a caramel colour. Immediately pour the caramel over the peanuts and spread it out slightly, using a lightly oiled palette knife. Leave to cool for 2 minutes, then carefully transfer the parchment to a cooling rack and leave to set in a cool place for 7–8 minutes. Meanwhile, put the cream in a bowl and whip, using an electric mixer, until soft peaks form, then set aside.
  2. Break the praline into large pieces and reserve 4 for decoration. Put the rest in a plastic bag and crush to large crumbs with a rolling pin. Divide the vanilla ice cream into four glasses and sprinkle over half of the crushed praline. Add the caramel ice cream, then the remaining crushed praline. Top with the whipped cream and serve immediately with the reserved praline.

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