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peanut butter peanut butter powdered sugar peanut butter layer sugar cornstarch kosher salt cream milk egg yolks vanilla bean butter banana banana whipped cream cream powdered sugar kosher salt
Viewed: 92 - Published at: 9 years agoIngredients
- FOR THE PEANUT BUTTER PRETZEL LAYER:
- 2 cups Peanut Butter Pretzel Nuggets
- 3/4 cups Powdered Sugar
- 1/3 cups Peanut Butter
- FOR THE PUDDING LAYER:
- 1/3 cups Sugar
- 1-1/2 Tablespoon Cornstarch
- 1/8 teaspoons Kosher Salt
- 1 cup Heavy Whipping Cream
- 1/2 cups Whole Milk
- 2 whole Egg Yolks
- 1 whole Vanilla Bean, Split And Scraped
- 1 Tablespoon Unsalted Butter
- FOR THE BANANA LAYER:
- 1 whole Banana
- FOR THE WHIPPED CREAM LAYER:
- 1 cup Heavy Whipping Cream
- 1/3 cups Powdered Sugar
- 1 pinch Kosher Salt
Method
- For the peanut butter pretzel layer:
- Blitz the pretzel nuggets, powdered sugar and peanut butter in a food processor for about 1 minute, until it's a fine crumbly mixture. Set aside.
- For the pudding layer:
- Heat the pudding ingredients over medium heat, whisking constantly, until it just begins to boil and thicken. Remove from heat, set aside and let cool.
- For the banana layer:
- Cut the banana into 1/4" coins. Set aside.
- For the whipped cream layer:
- Whisk the heavy whipping cream, powdered sugar and salt until soft peaks form.
- To assemble:
- Press about 2 tablespoons of the peanut butter pretzel mix into the bottom of a shot glass. Top with one or two banana slices. Top with about 2 tablespoons of pudding. Finish with a layer of whipped cream (a piping bag makes this easier and prettier). Garnish with a bit of the peanut butter pretzel mix.
