Malted Peanut Sorbet, Mustard Panna Cotta, and Pretzel Crisps

Adapted by
October 2012
Yield: 8 servings


Pretzel Crisps
625 grams bread flour
12½ grams fresh yeast
325 grams tepid water
32 grams soft butter
14 grams malt syrup
12 grams salt
lye solution (960 grams water: 35 grams sodium hydroxide)
maldon salt
Peanut Butter Salted Caramel
600 grams heavy cream
240 grams glucose
360 grams sugar
36 grams 40 percent chocolate
10 grams salt
40 grams butter
150 grams peanut butter
2 vanilla beans, split in half and scraped
2½ liters milk
2½ liters half and half
450 grams glucose
360 grams malted milk powder
80 grams salt
20 grams ice cream stabilizer
Mustard Panna Cotta
15 grams malt syrup
11 grams Dijon mustard
1½ sheets gelatin, bloomed
100 grams white chocolate
100 grams heavy cream
75 grams crème fraîche
Peanut Butter Shortbread
308 grams butter
383 grams peanut butter
225 grams powdered sugar
186 grams almond flour
515 grams all-purpose flour
88 grams heavy cream
Peanut Brittle
400 grams sugar
85 grams corn syrup
120 grams water
340 grams ground peanuts
1 teaspoon baking soda
1 tablespoon salt
Malt Sponge Candy
228 grams sugar
235 grams corn syrup
1 tablespoon malt powder
1 teaspoon white vinegar
1½ teaspoons baking soda
10 grams salt
Malt Yogurt
300 grams Greek yogurt
50 grams malted milk powder
1 teaspoon salt
Malt Powder
1 baguette, crust removed, cut into pieces, and dried in low oven
3 tablespoons malted milk powder
To Assemble and Serve
maldon salt


For the Pretzel Crisps:
In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, water, butter, syrup, and salt, mixing on low speed for 2 minutes. Increase to medium speed, and continue mixing for 8 minutes. Cover bowl and proof until the dough doubles. Punch down and cut into 10 pieces. Cover and rest in the refrigerator 3 to 4 hours. Preheat oven to 325°F. Pull dough across the bottom of a lightly sprayed sheet pan; rest in the refrigerator for 10 minutes. Brush the dough with lye, sprinkle with Maldon salt, and bake until golden. Dry in low oven overnight. Break and store in an airtight container.

For Peanut Butter Salted Caramel:
In a small saucepan, combine cream and glucose and gently warm. In a separate pan, bring sugar to a dark caramel. Deglaze sugar with the cream-glucose mixture and cook to 104ºC. Remove from heat, cool to 80°C, and add the chocolate and salt. Cool to 35ºC and mix in butter, peanut butter, and vanilla seeds with an immersion blender. Strain through chinois and reserve.

For the Malted Milk Sorbet:
In a saucepan, combine milk, half and half, and glucose and bring to a simmer. Whisk the sugar, malted milk powder, salt, and stabilizer into the hot liquid and bring to boil. Mix with an immersion blender, strain, and cool over an ice bath. Process in an ice cream machine according to manufacturer’s instructions. Layer with thin layers of Peanut Butter Salted Caramel and reserve in freezer.

For the Mustard Panna Cotta:
In a small bowl, combine malt syrup, Dijon, and bloomed gelatin. Stir in chocolate. Heat cream and pour over top of mixture; let rest to melt and stir to combine. Fold in crème fraîche. Strain through chinois and cool until cold to the touch. Place a sheet of acetate paper onto a flat sheet pan and spray lightly with cooking spray. Drop cool panna cotta into random shapes, almost like splashes. Reserve in freezer.

For the Peanut Butter Shortbread:
Preheat oven to 350ºF. In a stand mixer, combine butter and peanut butter and mix until creamy. Add powdered sugar and almond flour, mix to combine, and then add flour. Drizzle in heavy cream and mix until just combined. Crumble onto a full sheet pan and bake until lightly golden.

For the Peanut Brittle:
In a medium saucepan, bring sugar, butter, corn syrup, and water to a boil. Add peanuts, stirring constantly until sugar caramelizes. Add baking soda and salt, stir another minute and pull off heat. Pour onto a full sheet pan, cool and grind.

For the Malt Sponge Candy:
In a small saucepan, combine sugar, syrup, malt powder, and vinegar. Cook to 155°C, stirring often. Pull off heat, add baking soda, and stir well. Pour onto a lined sheet pan, season with salt, and cool. Break into small pieces. Reserve in an airtight container.

For the Malt Yogurt:
Combine the yogurt, milk powder, and salt. Pass through fine tamis and reserve.

For the Malt Powder:
Grind baguette pieces and milk powder in a spice grinder; reserve in an airtight container away from humidity.

To Assemble and Serve:
Plate the Mustard Panna Cotta pieces in a random format. Spoon the Peanut Brittle into a pile and quenelle Malted Milk Sorbet on top. Arrange Malt Sponge Candy, Peanut Butter Shortbread, and Pretzel Crisps around and on the quenelle. Smear the Malt Yogurt on the plate and place a spoonful of Malted Powder next to it. Finish with Maldon salt.