Peanut Caramel Dessert

D-2: Creamy caramel

Soften the gelatin in cold water.
Boil cream, milk and vanilla, then infuse. Remove the pod.
Caramelize the sugar, add the vanilla cream, pour over the yolks. Cook like a custard. Add the gelatin, pour into a 16cm frame, freeze.
Vanilla ganache

Soften the gelatin. Boil 190g of cream with vanilla, infuse, then boil again.
Add the melted gelatin, pour over the chopped chocolate in 3 times. Add 190g of cold cream, cover with cling film, refrigerate for 12 hours.

D-1: Biscuit success

Preheat the oven to 150°C.
Beat the egg whites with sugar, gently incorporate the powders and icing sugar. Form a 20cm circle, cook for 1 hour, cut to the size of the dessert.
Peanut praline

Caramelize sugar and water, coat peanuts, leave to cool. Mix with fleur de sel for praline.
Mix 75g of praline, gavottes, melted chocolate, spread on biscuit, freeze.
Assembly (D-Day)

Film an 18cm circle with rhodoid. Pour half of the ganache, add caramel cream, then the rest of the ganache. Place the praline biscuit, smooth, freeze for 12 hours.
Unmold, decorate with biscuit and peanuts, defrost for 6 hours in the fridge.
Advice :
For decoration, keep some caramelized peanuts.
The texture of the ganache may vary depending on the whipping speed.