Ingredients
- For the Semifreddo:
- 9 egg yolks
- 1/2 cup plus two tablespoons sugar
- 1/4 cup water
- 3/4 cup peanut butter
- 3/8 teaspoon kosher salt
- 3/4 teaspoon vanilla extract
- 1 1/2 cups cream, whipped to soft peaks and refrigerated
- For the Hot Fudge
- 2 1/4 oz. unsweetened chocolate
- 2 tablespoons butter
- 1 tablespoon + 1 teaspoon light corn syrup
- 3/4 cup cream
- 1 1/3 cups dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Garnish: sea salt (optional)
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