PEANUT BUTTER SEMIFREDDO WOW WHAT COULD BE BETTER ENJOY DAN:

                  PEANUT BUTTER SEMIFREDDO by CHEF DAN:

Serves 8

INGREDIENTS:

1 cup whipping cream

1/3-cup peanut butter

1/4-cup brown sugar

4 ounces semisweet chocolate chips

2 egg whites, at room temperature

1 pinch of sea salt

1/4-cup sugar

2 teaspoons pure vanilla

Roasted dry peanuts and chocolate sauce for garnish

DIRECTIONS:

1.   Line a 5-by 10 loaf pan with a large piece of plastic wrap.

2.   Leaving a 4-inch overhang on all sides.

3.   Warm 3 tablespoons whipping cream with peanut butter and brown sugar in a sauce-pan over medium-heat, stirring until smooth.

4.   Remove from heat; add chocolate, stir until chocolate melts and mixture is smooth.

5.   Set aside.

6.   With an eclectic mixer; beat whites with salt until frothy.

7.   Gradually add white sugar, increasing speed to medium-high.

8.   Beat until whites hold stiff peaks.

9.   Set aside.

10.                In another bowl, beat remaining whipping cream with vanilla until stiff peaks form.

11.                Fold cooled peanut butter mixture into egg whites, then fold in whipping cream.

12.                Cover surface with overhanging plastic wrap.

13.                Then cover and freeze overnight.

14.                Just before serving place on a cutting board and discard plastic wrap.

15.                For each serving, cut a 1-inch thick slice then slice diagonally into 2 triangles.

16.                Top with roasted peanuts and chocolate sauce.

17.                tropical fruit, such as mango, pineapple,

ENJOY DAN:                           BON-APPETITE!!