Background
This experiment explores the creation of a frozen dessert using raw peanuts. The process involves creating a base by cooking down the nuts with water and sweeteners, then processing the mixture using the sorbet function on the Ninja Creami. The goal is to evaluate the texture and flavor profile of a non-dairy, nut-based frozen treat.
Recipe
Ingredients
250g Peanuts (Raw)
650g Water
100g Sugar
50g [maple syrup](Maple Syrup)
Pinch of Salt
Equipment
Pot
Blender
Ninja Creami
Instructions
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Base Preparation Combine the peanuts with 500g of water. During the process, add an additional 150g of water to adjust the volume.
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Cooking Cook the mixture down over heat.
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Seasoning Add the sugar, maple syrup, and a pinch of salt to the pot.
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Blending Blend all the ingredients together until smooth.
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Freezing Freeze the mixture overnight in a Ninja Creami pint container.
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Processing Process the frozen base using the sorbet function on the Ninja Creami.
Notes and Observations
- Upon heating, the mixture thickened immediately. This is likely due to a combination of curdling proteins, a stronger emulsion, and the gelatinization of small amounts of starch.
- The result is very creamy and tastes a bit like peanut brittle.
- Because the peanuts were raw, the flavor is not like roasted peanuts; it retains a light grassiness but is overall very tasty.
- The fat level feels comparable to an ice cream or a fatty gelato.
- Future iterations should explore using roasted peanuts to observe the difference in flavor.