For The Semifreddo

• 1½ cups cold heavy whipping cream
• ¾ tbsp vanilla extract
• ½ cup cream cheese, room temperature
• ½ cup sugar
• ¼ tsp kosher salt
• ½ cup creamy peanut butter

For the Raisin Puree

• 1½ - 2 cups seedless golden raisins
• ½ cup water
• ½ cup mirin rice wine
• ½ cup sake
• ½ tsp kosher salt

Equipment

• stand mixer with paddle attachment
• plastic wrap-lined cookie sheet

Garnish Suggestions

• peanut butter powder
• dehydrated apple slices
• crushed peanut brittle
• dehydrated peanuts
• poached raisins
• apple miso sorbet

Make Semifreddo

1. In a large mixing bowl fitted with a whip attachment, whip cold heavy cream to soft peaks.  Add vanilla and whip to stiff peaks. Refrigerate to keep cold until ready to use
2. In mixer, combine cream cheese, sugar and salt.   Beat until smooth.  Add about a third of reserved whipped cream and mix well, being careful not to overmix.  Add peanut butter and whip until incorporated.  Add another third of the whipped cream and gently fold together until no white streaks remain
3. Fold mixture into remaining whipped cream.  Pour mixture into plastic wrap-lined sheet pan or casserole dish.  Freeze at least 4 hours

Make Raisin Purée

1. Combine all ingredients in a small saucepan.  Bring to a boil and turn off heat
2. Let raisins sit in the pan for 30 minutes to rehydrate.  Reserve about a quarter of the raisins and liquid to garnish and let mixture cool
3. Purée the cooled remainder in a blender until smooth.  Refrigerate in a squeeze bottle or air-tight container until assembly

Assemble & Serve

1. Before serving, remove terrine from freezer.  With a hot knife, trim edges and slice into desired serving sizes, about 1" thick.  Place slice on a serving plate and refrigerate to raise temperature.  The goal is to have a partially frozen center with a creamy soft outside. 

Garnish Suggestions: Golden raisin purée, crushed peanut brittle, additional poached raisins, dehydrated apples, and serve with a scoop of Apple-Miso Sorbet