Peanut Butter Semifreddo, Miso-Apple Sorbet, Peanut Brittle, Micro Wasabi, and Raisins

Adapted by
Yield: 8 to 10 Servings


Miso-Apple Sorbet
685 grams miso
20 grams sorbet stabilizer
1½ gallons apple juice
700 grams trimoline
10 grams gellan F
18 grams locust bean gum
Peanut Butter Semifreddo
3½ pints cream
21 ounces cream cheese, softened
1½ pounds peanut butter
19 ounces sugar
Peanut Brittle
4 cups peanuts, toasted
2 cups sugar
Golden Raisin Purée
530 grams golden raisins
925 grams water
240 grams sugar
5 grams salt
9 grams agar agar
Ginger-Sake Raisins
640 grams simple syrup
160 grams nigori sake
24 grams ginger juice
1 quart golden raisins
Apple Chips
3 apples
5 grams citric acid
2 cups simple syrup
Peanut Butter Powder
¼ cup peanut butter
1 cup maltodextrin
To Assemble and Serve
Micro wasabi greens


For the Miso-Apple Sorbet:
Blend the miso and stabilizer with enough of the apple juice to form a smooth liquid. Combine with the remaining apple juice, trimoline, gellan, and locust bean gum and whisk well. Pour into an ice cream maker and process.

For the Peanut Butter Semifreddo:
In a stand mixer with a whisk attachment, whip cream to soft peaks. Put two-thirds of the whipped cream in a metal bowl. Add the softened cream cheese to the remaining one-third of the cream and whip on high, scraping down the sides of the standing mixer bowl. Add the peanut butter and sugar to the cream cheese mixture and whip on high, scraping down the sides of the standing mixer bowl occasionally. After incorporated, add the cream cheese mixture to the reserved cream and fold until combined. Spread the semifreddo mixture evenly on twoplastic wrap-lined cookie sheets. Cover with plastic wrap, and smooth out.  Press another cookie sheet on top of each to ensure an even layer. Freeze to set. Cut into 4-inch x 1-inch rectangles for service.

For the Peanut Brittle:
Put the peanuts on a silicone baking mat-lined half sheet tray. Caramelize the sugar in a pot and pour over peanuts. Cool, grind in a food processor, and store.

For the Golden Raisin Purée:
Combine the raisins, water, sugar, salt, and agar agar in a pot. Bring to a boil, remove from the heat, and pour into a flat-bottomed hotel pan. Let the mixture set in the walk-in; blend until smooth and strain.

For the Ginger-Sake Raisins:
Bring the simple syrup, sake, and ginger juice to a boil in a medium pot and pour the mixture over the raisins.

For the Apple Chips:
Run the apples through a turning slicer. Dip the apple slices lightly in citric acid and simple syrup. Dehydrate in a dehydrator.

For the Peanut Butter Powder:
In a food processor, blend the peanut butter and malto dextrin together, scraping down the sides occasionally, until the peanut butter balls up into powder.

To Assemble and Serve:
Put one portioned Peanut Butter Semifreddo in a round bowl and let temper for 1 minute. Spoon on 1 ounce of the Peanut Brittle and 5 grams of the Peanut Butter Powder. Plate three drops of Golden Raisin Purée and Ginger-Sake Raisins.  Plate 1 quenelle of the Miso-Apple Sorbet and finish with 5 grams of Apple Chips and micro wasabi greens.