For the Phyllo:
10 sheets phyllo dough
1 cup clarified butter
1 cup granulated sugar
1 cup sifted confectioners sugar
For the Milk Chocolate Semifreddo:
4 ounces milk chocolate, chopped into pieces
4 egg yolks
1/4 cup granulated sugar
1 cup heavy cream
1/2 cup crème fraîche, available at specialty food stores
For the Peanut Butter Semifreddo:
4 ounces peanut butter chips
1/4 cup heavy cream
4 egg yolks
1/4 cup sugar
1 cup heavy cream
1/2 cup crème fraîche
For the Peanut Brittle:
1 pound unsalted peanuts
1 cup sugar
1 tablespoon fresh lemon juice
2/3 cup sugar
Sifted confectioners sugar for dusting
To prepare the Phyllo:
Preheat the oven to 350F. Spray two jelly roll pans with vegetable cooking spray. Unwrap phyllo dough and place under a dampened cloth to prevent drying out. Arrange one sheet of phyllo on a sheet of parchment paper, brush with some of the clarified butter, and sprinkle with some of the granulated sugar and confectioners sugar. Repeat this process four times, layering sheets of phyllo dough on top of one another. Lift layered phyllo off parchment and invert onto one of jelly roll pans. Brush top with clarified butter and sprinkle with sugars. Chill for 5 minutes while preparing second pan. Remove first pan of phyllo from refrigerator and cut rectangles out of chilled phyllo, each about 3 x inches, measured with a ruler. Place a piece of parchment on top of phyllo and fit another jelly roll pan on top of cut phyllo. Arrange a 10 pound weight on top of the stacked jelly roll pans. Bake for 6 minutes in oven. Remove top pan and parchment and bake for 2 minutes more, or until golden. Remove phyllo with a spatula and set on a parchment-lined baking sheet. Repeat with second jelly roll pan of chilled phyllo.
To make the Milk Chocolate Semifreddo:
In the top of a double boiler melt the chocolate and transfer to a bowl. Rinse the pan and add the yolks and sugar. Whisk the mixture over simmering water until sugar is melted. Remove from the heat. With an electric mixer beat the yolks and sugar until doubled in volume. In another bowl with an electric mixer beat the heavy cream until it holds soft peaks. Stir crème fraîche into the yolk mixture. Fold the yolk mixture into the chocolate in three batches and do the same with the whipped cream. Line a shallow baking pan or small jelly roll pan with parchment paper, pour in the mixture, smoothing the top, and chill in freezer, covered with plastic, until firm.
To make the Peanut Butter Semifreddo:
In the top of a double boiler melt the peanut butter chips with 1/4 cup cream. Then follow procedure for making the milk chocolate semifreddo and chill.
To make the Peanut Brittle:
Preheat the oven to 300F. Place the peanuts on a parchment lined jelly roll pan and set in the oven for 5 minutes while preparing the caramel. In a heavy saucepan set over moderate heat combine the 1 cup sugar with the lemon juice and melt it, stirring and washing down the sides of the pan with a brush dipped in cold water, until melted. Simmer the mixture, undisturbed, until it is golden brown. Add the remaining 2/3 cup sugar, stirring with a wooden spoon, until sugar is incorporated and melted. Add the peanuts all at once, stirring until they are evenly coated, and pour the mixture onto a parchment lined jelly roll pan. Let cool. Break into 2 inch pieces and set aside.
To assemble the dessert:
Cut 3 x 4 inch rectangles out of milk chocolate and peanut butter semifreddos and return to freezer until ready to serve. Alternately layer phyllo with milk chocolate semifreddo and peanut butter semifreddo. Set stacks on individual plates and garnish with peanut brittle and sifted confectioners sugar.
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