Peanuts 300g Vegetable stock 600g Truffle paste 80g Truffle oil 15g Sea salt 7g Sugar 22g Cocoa butter 223g Black truffle trimmings (ground to powder) 20g Bamboo charcoal powder 20g
1. Roast peanuts at 160oC for 8-10 minutes or until golden in color 2. Gently warm cocoa butter until fully melted 3. Blend together peanuts, vegetable stock, truffle paste, truffle oil, sea salt and sugar until very smooth. 4. Pass peanut mix through a fine sieve and return to blender 5. On a medium speed continue to blend the peanut mix adding a little cocoa butter at a time until all is fully incorporated and emulsified. 6. Pour mix into silicon molds and place in the freezer 7. Once frozen remove from the silicon mold and place onto a tray, place in the fridge until completely defrosted 8. Mix together equally quantities of truffle powder and bamboo charcoal powder 9. Roll parfait in the powder and gently place on to serving dish 10. Leave at room temperature for 6-8 minutes to allow the parfait to reach room temperature and soften 11. Serve with some grilled sour dough or crisp lavash and enjoy!