Peanut Butter Semifreddo
After eating a wonderful oversize macaron at Thomas Keller’s Bouchon, star pastry chef Nancy Olson started thinking about how to incorporate the French almond-flour sandwich cookie into a plated dessert. “We needed to have textural contrast,” she says, so she wound up placing a crispy chocolate macaron atop a lusciously creamy semifreddo that she makes with house-made peanut butter. The dessert gets finished with hot fudge, salted caramel and candied peanuts. “I think it’s really fun to do a very American flavor combination and throw a French macaron on it,” says Olson.