Smooth PB & J Sandwich

Greetings, my beautiful loves, I'm Emmy, welcome back today. I'm going to make a soft peanut butter and jelly

sandwich

. Smooth peanut butter and jellies. then I'll cut it on the bias and make it look like a

sandwich

. I just found out about this a couple of days ago from an article I read. I'll put the link below to the original post if you're interested. When thinking of this recipe, I was inspired by the little gelatin desserts you can find in Southeast Asia. These are desserts that my mother often made. They contain coconut or some type of pondan and are layered jellies.

They are absolutely beautiful, so I thought: I would use that as the base for this recipe, but instead of using coconut and lon bread, I would use peanut butter and milk jelly. agar agar but i've also heard it's called agar auger this phone brand and it comes from thailand and if you look at the back here it's just agar agar there are no sugars or other starches in this mix so there are differences between agar agar patterns now the ones you can find in japan, they tend to have less holding power, they don't gel as firmly, but they are much lighter, which i learned in my raindrop cake video.

If you don't see it, I'll put a link under the above video. but a classic, the specific proportions for my recipe will be based on a recipe I found in Palin's kitchen. I'll put a link to your YouTube channel below, ok, so to my saucepan I'll add 1 cup of water next. we're going to add a teaspoon and a half of powdered agar and a half teaspoon now we're heating this up because we want the agar to dissolve completely palin says it's really important that we do this with cold water because if we did this with hot water it would clump up right away , you can add a pinch of salt, 6 tablespoons of sugar, mix that in a cup of milk, this will all get hot and we'll bring it to a boil, we're just going to check to make sure. that the agar has dissolved I'm just going to add a tablespoon of heavy cream to make sure it's nice and opaque and for the mold I'm using this glass container you can use whatever type of container you want depending on the shape of what it's molding so I test this with a little bit of water to see how deep a cup was and this would be perfect for me now you can also make these into individual custard cups if you'd like so we measure a cup and then I'm going to keep this warm so it doesn't sit out and we'll let it sit at room temperature or if we want to speed things up in fridge places now we've got a couple of bubbles here and if we want this to be nice and

smooth

and just get those bubbles off that's ok let's leave this to the side and we'll tackle the next layer it's ok in the saucepan we'll add a cup of water 3/4 teaspoon quarter teaspoon agar two tablespoons of sugar and 2 tablespoons of grape jam bring it to a quick boil then make sure that the agar has fully dissolved, so Palin says the trick to getting the layers to stick is that you want your previous layer to be set enough that you can pour your next layer on top, but you don't want it to be completely cold, it should still be a little warm so the two layers can stick together so the gelatin has a lot of gelatin or pectin effective it should be the pectin it's not melting as easily as i wanted so it doesn't look as dark so i think i'll go to add another scoop of jelly to those three tablespoons so far i think i still want it darker so another scoop of jelly generous tablespoons by the way as a kid i never had peanut butter and jelly i think i probably had peanut butter sandwich and jelly less than ten times in my entire life but i like that combination oh here we go and it's a really great snack for the kids i got some protein in there and you just have it in your pantry ok ok so this has come to a boil now let's check this out it's not quite set yet we want it to be firm to the touch so I'm going to put this in the fridge for about three minutes. story of my life now for the peanut butter layer the same we are going to have a cup of water three quarters of a teaspoon of powdered agar 1/2 and a quarter teaspoon three tablespoons of sugar I am going to start with two tablespoons of peanut butter

smooth

smooth peanut butter this can be a little tricky to blend let's see i'm going to add a little bit of cream to make it a little more opaque a little bit wider in color now it really looks like it's quite soft in the middle but in the corners It's definitely set so now we're going to add our layer of jelly and we don't want to disturb the bottom layer too much so we're going to use a spatula to spread the mixture out and we're going to do it in the corner because the corner is the most set part just it pours slowly and it goes right on top of the layer and this layer is hot now we can place this in the fridge for another five minutes or so so it can set so we can put our peanut butter layer on oh no this is pushing up the other layer which is not good this just melted me check this out yeah so i think what happened is i poured my second layer when the bottom layer should have been more solid lets try again because luckily i still have a little bit more of the milk layer so i'm going to pour that layer on and then make another batch on top and put i put it in the fridge for seven minutes then take it out it's still warm but it's firmer that when i did it last time last time it was kind of like a water balloon now i have my jello mix and i've been putting it away it's warm so it's runny but it's not as hot as last time this time i'm going to placing this right in the fridge so we have our second layer and it's a real layer I was like my mind was kind of rolling I was like oh no there's too much citric acid and the gelatin will make the gelatin not set but I think I think we're alright now peanut butter same thing for this we're going to let it chill in the fridge for five to seven minutes until it's set enough for you next this is happening how did you spend sunday?

I mean, well, I made a sandwich, a soft peanut butter and jelly sandwich, how was your weekend? three layers so far, now we need the last layer of our sandwich, which is the last layer of bread. Nice soft peanut butter and jelly sandwich, all good my loves. I'm back so it's been about two hours and I've let it cool so the gel has completely cooled before cutting. You can't wait to see how it turned out. Ok here we are so agar agar for vegetarians and vegans actually comes from seaweed so it's totally edible for you ok so let's see if we can get it out of the mold just press around the perimeter to loosen the things that don't.

It seems to stick as hard as jelly this is great let's see if we can get it right here we go ok it hasn't loosened yet but ok let's try this again so I'm going to push the sides in again. I'm going to use this smaller cutting board. Let's try again. I'm going to reverse this. my least favorite part the whole unmold part no i don't like that part let's make this a sandwich ok let's cut this part here beautiful that's beautiful that's not so pretty right but look at this so beautiful ok then i'm going to cut it into a square as best as I can so even though Palin suggested I pour them when hot to make sure the layers stick I still have some gap between the layers but this is my first time though I've done this too so now I'm going to cut them on the bias transferring them onto my plate, ok, I'm finally going to eat this, I don't want to eat it, it looks so beautiful and perfect and it's a jelly.

It's a jelly sandwich. I don't know if I expect it to taste that good because I don't know if it's a peanut butter and jelly jelly, but maybe it is. In general, I have no idea. It's caused me a little bit of trouble I suspect it has something to do with the pectin that's in the jelly it didn't seem to set as firmly it's the peanut butter layer set perfectly and sticking well to the grinder Claire it's just the jelly I don't want to stick to it to the peanut butter or milk layer, so if I were to do this again or decide to do it instead of using gelatin, I think I would use a little Welch's grape juice to get that grape flavor and not use real gelatin but that's what i would recommend to get both the color and flavor but then not have the pectin but live and learn well ok let's go ahead and try this.

I can't wait to sink my teeth into this soft thing. peanut butter and jelly sandwich you must like it mozz hmm the texture is a lot like agar jelly i grew up eating agar it has a firmer bite than jelly it's not as stretchy it just has a bite that your teeth can do. cut cleanly and that's true of the milk layer and the peanut butter layer. The peanut butter flavor comes through. It's a bit strange. I must say it's almost like coconut has that kind of richness that comes with a coconut version of a jam but it's peanut the flavor of the jam isn't very strong so it doesn't really taste like a peanut butter and jelly sandwich let me see another way hmm i'm going to come to the conclusion that that's not very good let's see if i can separate the layers and try them and see how they are that way so here is the milk layer which tastes subtly milky but mostly I eat candy and that gives you an idea of ​​the jelly texture and in comparison we look at the jelly layer which is much more translucent and much smoother and textured oh I'll try it separately.

I can taste a bit of grape jelly in there, yes, quite subtle, though I do separate the peanut butter layer afterwards. Surprisingly, I think that's the one I like the most. it's the tastiest, the sugar balance is really good, it's still a little weird, it's not a very good dessert, but aesthetically it's very pleasing, so there you have it, the soft peanut butter and jelly sandwich. I can't say that I recommend it. if not that tasty at least my version let me know in the comments below if you have a jello recipe you love that has been in your family any salad recipe layered jello i want to know about that thank you so much , boys. for joining me, I hope you enjoyed that one.

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