Peanut Praline - Chef Sabrina Mancin

Peanut Praline

This Peanut Praline is salty and sweet and the paste I used for my Peanut Praline Gelato.

INGREDIENTS

PEANUT PRALINE
• 60g Salted roasted peanuts
• 35g Sugar
• 5g Glucose syrup
• 10g Waterr

TOTAL 100g

In a small pot, bring water and sugar to a boil and then immediately add the glucose syrup.
Make a caramel by cooking this mixture until it reaches 180ºC or 355ºF.
Immediately add the peanuts and give them a good mix with a silicone spatula until they are all covered in the caramel.
Pour the caramel peanut over a sheet tray lined with a silicone mat and let cool completely.
Brake the praline into pieces (which is super yummy as is as well!) and place in a food processor or strong blender. Process until you get a smooth paste.
This is your Peanut Praline which you can use in desserts or as a paste for gelato like I do!
Store in an air tight container.

This is the recipe I used for my Peanut Praline Gelato published on issue #214 of Arte Heladero Magazine.

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