Peanut butter and jelly sundae

Peanut butter and jelly sundae

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 399 kcal
, Fat: 17 g
, Carbohydrate: 49 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Peanut brittle

40 g sugar
1 tbsp water
40 g salted peanuts


200 g red currants
20 g sugar
2 tbsp water

Peanut sauce

1 ½ dl milk
80 g peanut butter


380 g raspberry sorbet
50 g red currants
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How it's done

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Peanut brittle

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool. Roughly chop the nut brittle.


Mix the redcurrants, sugar and water in a pan, simmer over a medium heat for approx. 8 mins., allow to cool slightly.

Peanut sauce

Place the milk and peanut butter in a pan, heat over a medium heat while stirring, mix well.


Shape the sorbet into balls, divide between the sundae glasses, drizzle with the compote and peanut sauce, decorate with the redcurrants and nut brittle, serve immediately.

Good to know
Serve with: biscuits

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