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Peanutmisu - Tiramisu with JOBBIE Monkey King Crispy Coconut Peanut Butter

"Peanutmisu" - Tiramisu with JOBBIE Monkey King Crispy Coconut Peanut Butter

by Chef Sarmuel Ang

MASCARPONE MOUSSE 

Ingredients: 

  • 375g of mascarpone
  • 160g of cream cheese, Philadelphia
  • 150g of crème fraîche
  • 100g of caster sugar
  • 1 vanilla pod, seeds scraped
  • 2 oranges, juice and zest
  • 2 lemons, juice and zest
  • 60ml of Grand Marnier
  • 3 gelatine leaves

Directions: 

  1. To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatine) to a Thermomix or food processor and start blending. Slowly add the Grand Marnier until incorporated
  2. Bloom the gelatine in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate
  3. Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours

MACADAMIA ICE-CREAM 

Ingredients: 

  • 3 cups raw macadamia nuts, toasted
  • 50g dark chocolate, melted
  • 1 x 395g can sweetened condensed milk
  • 2 cups thickened cream

Directions:

  1. Place 2 cups of the macadamia nuts in a high performance food processor and process on high until the mixture becomes creamy (I don't have a vitamix blender, so made mine in my strong Kenwood processor - it will take 4-5 minutes).
  2. Meanwhile, chop the remaining nuts into chunks.
  3. Add melted chocolate and blend again until all ingredients are completely incorporated and the nut butter is smooth. Pour condensed milk into a bowl and add 1/3 cup macadamia and chocolate butter.
  4. Whip thickened cream in a separate bowl until firm peaks form, then stir in 3 tablespoons of the condensed milk and macadamia mixture and stir till combined. Add the remaining condensed milk and remaining chopped nuts and fold into the mixture till just combined.
  5. Place in the freezer to set until solid.
  6. 20 minutes before ready to serve, remove from freezer to thaw slightly enough to scoop.

To Assemble :

  1. Layered the Macadamia Ice Cream on an insert tray
  2. Follow by JOBBIE Monkey King Crispy Coconut Peanut Butter
  3. Top with Mascarpone Mousse
  4. Freeze in freezer overnight
  5. When serving, mix grounded coffee and cocoa powder together and dust it on top

JOBBIE is a Malaysian brand specialised in making 100% natural Halal peanut butter. 

Our peanut butter is perfect to enjoy on bread/toast, but there can be many more possibilities! Check out more interesting JOBBIE peanut butter recipes here

Want to get your recipe featured? Tag #jobbierecipes on Instagram to join us! 


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