Whisk the eggs until a thick sabayon , in the meantime soften the sugar and glucose with a little water and take 120*, slowly add this to the whisking egg mix and whisk until cooled

Make a italian meringue with the egg whites and sugars by taking the sugar and glucose with a little water to 118 * leave to whisk cool fold together 1 and 2 and leave to one side

Thin out the peanut butter with the 100 ml cream and fold this into the meringue mix

Whisk the 500 ml cream to soft peaks and fold this into the other mix pipe into desired moulds and freeze to set