Having a distinc liking for PB&J sarmies, and a quietish time guest wise, I decided to play around a bit.

This dessert is the result. It consists of a scoop of peanut butter icecream, drizzled with a sweet peach

sauce, sandwiched between two tuile discs.

Like most of my desserts, the seperate compoments can be made ahead of time, and
the dish is assembled when needed.

Onto the recipes….

Peanut Butter Icecream
  5L vanilla icecream
  800g Smooth peanut butter
*Mix together till evenly blended.
*Return to container and whack n freezer until needed.

Peach Sauce
  410g peaches in syrup, drained
  250g peach jam
*Blend till smooth
*Strain through cloth (makes it even smoother)
*Refrigerate in squeezy bottle till needed.

Tuile Biscuits (Theoretically the hardest part)
  225g flour
  225g butter
  225g sugar
  240ml egg white
*Cream together butter and sugar
*Mix in egg whites, beat well
*Add flour, mix until just blended (You don’t want to develop to much gluten)
*Spread or pipe thin 5cm disks onto greased baking trays.
*Bake at 170C for betweenj 6 – 8 minutes (or until golden brown.)
*Remove from pans and allow to cool.
*Store in a airtight container.

Note: If you feeling adventurous, you can make the disks bigger and shape them into baskets

while still hot by shaping them over the bottom of a upside down bowl.
(you need fireproof fingers for this)

Assembling the dessert:
Layered from the bottom:
    Plate
    Blobule of sauce (“glues” the disk in place)
    Tuile disk
    Ball of icecream
    Drizzle of sauce
    Tuile disk
    Icing sugar

Enjoy

Kitchendog