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Peanut Butter and Wine Jelly “Snow Cones”
When the mercury in the thermometer rises, cool down and celebrate with Retro Rad Chef Emily Ellyn. Make an adult remixed version of a familiar frosty treat by whipping up a Peanut Butter and Wine Jelly snow cone for a fun, delicious throwback to your childhood!
Prep Time: 15 minutes
Cook Time: 25 – 35 minutes
Freezing TIme: 2 hours
Yield: 10 (3 ounces) individual portions or 20 (1½ ounces) party portions
Ingredients
Red Wine Jelly Snow:
- 2 cups (16 ounces) Red Wine
- 2 cups (22.9-ounces) Red Wine Berry Compote (see recipe at EmilyEllyn.com) or substitute grape jelly
Peanut Butter Snow:
- 1.06 ounces (30 grams) smooth all natural peanut butter
- 0.35 ounces (10 grams) tapioca maltodextrin (tapioca starch)
Directions
Prepare Wine Jelly Snow by combining wine and Red Wine Berry Compote in a medium sized pot on low. Simmer for 10 minutes, strain and refrigerate until chilled.
Prepare peanut butter powder by placing peanut butter and tapioca maltodextrin in a food processor and pulse until a homogenous mass is obtained; it should look similar to a ball of sand. If it is too wet and it does not hold its shape then add more tapioca maltodextrin.
Pass the resulting mixture through a drum sieve or strainer.
Let it dry for a few hours at room temperature on a parchment lined sheet trays. Transfer to an airtight container and reserve in a cool, dry place. The powder will keep for 1 week before it starts to dry out.
To assemble fill four martini glasses with 2 ounces frozen Wine Jelly Snow OR 2 ounces shaved ice and pour 1 ½ ounces Wien Jelly Snow (unfrozen in syrup form) over and top with a ½ tablespoon or ¼ ounce sprinkle of Peanut Butter Snow. Serve with a spoon.
Cheers!
