Age Verification

You must be of legal drinking age to enter this website.

Are you really 18 or over?

No

Robinsons are committed to responsible drinking. You must be at least 18 to enter this site.

Menu

Find a pub

Locate your nearest Robinsons pub

Please search for a pub by name or location using the form below.

Back
Old Tom

Peanuts and Pint Recipe

PEANUTS & A PINT WITH CHOCOLATE TOM

BY MR CRAIG SHERRINGTON Chef at the GENERAL BURGOYNE

INGREDIENTS:

Parfait

  • 100g eggs
  • 200g double cream
  • 50g caster sugar
  • 2 sprigs thyme

Vanilla Pannacotta

  • 1⁄4 pint milk
  • 1⁄4 pint double cream
  • 25g caster sugar
  • 1 teaspoon quality vanilla essence
  • 1 leaf gelatine

Salted Peanut Caramel

  • 200g caster sugar
  • 50ml water
  • 100g salted peanuts
  • 5g crystal sea salt (Maldon)

Chocolate Tom Jelly

  • 1 pint Chocolate Tom
  • 3 leaves gelatine
  • 100g caster sugar

METHOD:

STEP 1
Jelly

  • Warm the chocolate tom in a pan without boiling.
  • Add the sugar.
  • Soak gelatine leaves in cold water until soft.
  • Stir soft gelatine into beer, allow to cool and start setting before pouring into glasses, leaving 10mm for a the pannacotta head.
  • Place in fridge and allow to set fully.

STEP 2

Pannacotta

  • Warm milk and cream in a pan with sugar and bring to the boil.
  • Add vanilla essence.
  • Soak gelatine in cold water until soft.
  • Stir in gelatine and allow to cool and start setting.
  • Place into plastic jug and pour semi set mixture on top of beer jelly, right to the rim of the glass.
  • Place in fridge and allow to set fully.

STEP 3

Salted Peanut Caramel

  • Place the sugar and water in a heavy bottomed pan and place on the hob on a high heat, turn into a golden caramel.
  • Pour caramel onto a baking tray lined with greaseproof paper.
  • Sprinkle with salted peanuts and crystals of seal salt.
  • Allow to cool and harden.
  • Break caramel into smaller pieces with ladle or spoon, then place into a food processor and break up into a rough powder.

STEP 4

Parfait

  • Place eggs and sugar in a kitchen aid with a whisk and whisk to a sabayon.
  • Semi whip cream until soft peaks form.
  • Fold cream into sabayon.
  • Sprinkle in 1⁄2 the caramel powder and fold in slowly.
  • Pick leaves from thyme sprigs and fold into parfait mix.
  • Place some 60mm rings on a baking sheet and pour parfait mix into rings.
  • Place in the freezer.

STEP 5

Serve

  • Place glass on a plate on a Robinsons beer mat.
  • Take a ring of parfait from freezer and allow to soften around the edge.
  • Melt some chocolate.
  • Paint a pattern onto the plate with melted chocolate.
  • Place the parfait in the ring onto the chocolate pattern.
  • Warm ring with hands and remove ring, and serve immediately

Please complete our short and simple form below to send us your enquiry. We'll get back to you as soon as possible.

Contact Details
Enquiry
We'd love to hear from you! Whether it's to share your thoughts about our pubs, book an event at our Brewery Visitors Centre, or let us know how much you enjoy our ales. We also welcome any stockist or contract enquiries. Please use our enquiry form and we'll get back to you as soon as possible. Alternatively, call us on 0161 612 4061. Speak soon!