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Smooth PB & J Sandwich

Smooth PB & J Sandwich
greetings my beautiful lovelies its Emmy welcome back today I'm going to be making a

smooth

peanut butter and jelly

sandwich

smooth

peanut butter and jellies essentially I'm going to be making a jelly version of a peanut butter and jelly

sandwich

i layered jelly and then i'm gonna cut it on the bias and make it look like a

sandwich

I just learned about this a couple of days ago from an article I read in either I will put the link down below to the original post if you are
smooth pb j sandwich
interested so when thinking about this recipe I was inspired by little jelly desserts that you can find in Southeast Asia these are desserts my mom made oftentimes they have coconut or some kind of pondan and they're layered jellies they're absolutely beautiful and so I thought I would use that as the basis for this recipe but rather than using coconut and Pan lon I would use peanut butter jelly and milk let's leave this worked so to make this all gel together I'm gonna be using
this and growing up my mom called this agar agar but I have also heard it called auger agar this telephone brand and it comes from Thailand and if you look on the back here this is just plain agar agar there's no sugars or any other starches in this mixture so there are differences between agar agar patterns now the ones you can find in Japan tend to have less holding power they don't gel as firmly but they're much clearer which I learned in my raindrop cake video if you miss that
I'll put a link down below old video but a classic the specific proportions for my recipe are going to be based on a recipe I found on Palin's kitchen I will put a link to her YouTube channel down below okay so to my saucepan I'm gonna add 1 cup of water next we're gonna add one and a half teaspoons of agar powder and half teaspoons now we're heating this up because we want the agar to completely dissolve palin says that it's really important that we do this to cold water
because if we did this to hot water it would immediately clump up you can add a pinch of salt 6 tablespoons of sugar mix that in there one cup of milk this is whole gonna heat this up and we're gonna bring this to a boil we're just gonna check to make sure that the agar has dissolved I'm just gonna add about a tablespoon of heavy cream just to make sure this is nice and opaque and for mold I'm using this glass container you can use any kind of container you like depending on the
shape of what you're molding so I test this out with some water to see how deep one cup was and this would be perfect for me now you can also make these into individual custard cups if you like so we measure one cup and then I'm going to keep this warm so it doesn't set up and we're just going to let this sit at room temperature or if we want to speed things up with in places in the refrigerator now we've got a couple bubbles here and if we want this to be nice and

smooth

and
just take those bubbles out okay let's set this aside and we'll tackle the next layer okay to the saucepan we're gonna add one cup of water 3/4 of a teaspoon of the agar quarter teaspoon two tablespoons of sugar and 2 tablespoons of grape jelly oops bring it to a rapid boil and then make sure that the agar has completely dissolved so Palin says the trick to having the layers stick together is that you want your previous layer to be set up enough that you can pour the next layer on
top but you don't want it to be completely cold it still needs to be a little bit warm so that the two layers can stick so that jelly has a lot of gelatin in it or pectin is effective must be pectin it's not melting as readily as I wanted it to so that's not looking all that dark so I think I'm gonna add another tablespoon of jelly to that three tablespoons so far I think I still want it darker so another tablespoon of jelly generous tablespoons by the way as kid I never eat
smooth pb j sandwich
peanut butter and jelly I think I probably had peanut butter and jelly

sandwich

fewer than ten times my entire life but I do like that combination oh here we go and it makes for a really great snack for kids I got a little bit of protein in there and you just have it in your pantry it's great okay so this has come to a boil now let's check on this this is not quite set up yet we want it to be firm to the touch so I'm gonna place this in the refrigerator for about three minutes
don't let it get cold we still want this layer to be warm otherwise the layers will not stick so let me go do that there's no room in my fridge it's forever my story of my life now for the peanut butter layer same thing we're gonna take one cup of water three quarters of a teaspoon of agar powder 1/2 teaspoon and a quarter three tablespoons of sugar I'm going to start off with two tablespoons of peanut butter

smooth

smooth

peanut butter this might be a little bit tricky to
mix it let's see I'm gonna add a splash of cream to make it a little bit more opaque a bit wider in color now it really looks like it's pretty soft in the middle but in the corners it's definitely set up so now we're going to add our jelly layer and we don't want to disturb the bottom layer too much so we're going to do is use a spatula to kind of distribute the mixture and we're gonna do it in the corner cuz the corner is the most setup part it's just kind of
pour it slowly and it's going right on top of the layer and this layer is hot now we can place this in the refrigerator for another five minutes or so so that can set up so we can put our peanut butter layer on oh no this is pushing up the other layer that is not good this just melted my up look at this yeah so I think what happened is that I poured my second layer when the bottom layer should have been more solid we're just gonna try that again because luckily I still have some more of
the milk layer so I'm just going to pour that layer and then make another batch at the top and put it in the refrigerator for seven minutes and then I took it out it's still warm but it's firmer than it was when I did last time last time was a bit like a water balloon now I've got my jelly mixture and I've been keeping it warm so it's liquid but it's not as hot as it was last time this time I'm going to place this right into the refrigerator alrighty so we have
our second layer and it is an actual layer I was my mind was like rolling I was like oh no there's too much citric acid and the jelly it's gonna make the jelly not set up but I think I think we're okay now peanut butter same thing for this we're gonna let this cool in the refrigerator for five to seven minutes until it's set up enough for you next there this is happening how did you spend your Sunday I mean uh well I made a

sandwich

a

smooth

peanut butter and jelly

sandwich

how was your weekend oh that's great soccer practice that's awesome that's what normal people do so three layers so far now we need the last layer of our

sandwich

which is the last bread layer this is warm it's not scorching hot now I'm going to place this in the refrigerator and let it cool completely before I attempt to slice it okay be good

smooth

peanut butter and jelly

sandwich

all right in my lovelies I am back so it has been about two hours and I've let this cool
smooth pb j sandwich
off so that the gel has completely cooled before we cut it you cannot wait to see how this turned out okay so here we are so agar agar for vegetarians and vegans actually comes from seaweed so this is totally edible for you alrighty so let's see if we can get this out of the mold just push around the perimeter to kind of loosen things it doesn't seem to stick as much as gelatin does this is great let's see if we can do this alright here we go okay it hasn't loosened yet but all
right let's try this again so I'm going to push on the sides again I'm gonna use this smaller cutting board let's try that again I'm gonna invert this a little jiggle jiggle shake shake those of you have been it's my jello unmolding oh there it is okay okay okay all right here we go I think we got this that's probably my least favorite part the whole unmolding part don't don't like that part let's make this into a

sandwich

okay we're gonna cut this
part right here beautiful that is beautiful that's not so pretty right but watch this that beautiful okay so I'm gonna cut it into a square as best I can so even though it was suggested by Palin that I pour these when these warm to make sure that the layers stuck together I still have some separation between the layers but this is the first time I've done this though too so now I'm going to cut these on the bias transferring over my plate all right finally I'm gonna eat this
thing I don't want to eat it it looks so beautiful and perfect and it's a jello it's a jello

sandwich

I I don't know if I hope it tasting all that great because I don't know it's a jello PB&J but maybe it will I have no idea generally I'm pretty happy about how this turned out the jelly layer gave me a bit of trouble I suspect that has something to do with the pectin that's in the jelly it didn't seem to set up as firmly it's the peanut butter layer
set perfectly and adhered well to the mill Claire it's just the jelly one it doesn't want to stick to the peanut butter nor the milk layer so if I were to make this again or if you decide to make this rather than using jelly I think I would use some Welch's grape juice to get that grape flavor and not use actual jelly but that's what I would recommend to get both the color and the flavor but then not have the pectin but live and learn right all righty let's just go ahead and
give this a taste I can't wait to sink my teeth into this thing

smooth

peanut butter and jelly

sandwich

need to like you mozz hmm the texture is very much like the agar jelly is that I grew up eating agar has a firmer kind of bite than jello it's not as bouncy it's just got a bite that your teeth can kind of cleanly cut into and that is true of the milk layer and the peanut butter layer the peanut butter flavor comes through it is a little bit strange I would have to say it's
almost like coconut has that kind of richness that comes with a coconut version of a jelly but it's peanut the jelly flavor is not very strong so it doesn't really taste like a peanut butter and jelly

sandwich

let me get another way hmm I'm gonna come to the conclusion that but that's not very good let's see if I can separate the layers and taste them and see how they are that way all right so here's the milk layer that tastes subtly milky but mostly just kind of a sweet
and that gives you an idea of kind of the jelly texture and in comparison we look at the jelly layer that it's much more translucent and much softer and texture oh I'm gonna taste it separately I can taste a bit of the grape jelly in there yeah pretty subtle though then separate the peanut butter layer surprisingly I like that one the best I think it's the most flavorful the balance of sugar in there is really good it's still a little bit stranger altogether not a very good
dessert but aesthetically very pleasing alrighty so there you have it the

smooth

peanut butter and jelly

sandwich

I can't say that I recommend it it is not all that tasty at least my version let me know down the comments below if you have a jello recipe that you adore that's been in your family some salad recipe some layered jello I want to know about it alrighty thank you guys so much for joining me I hope you guys enjoyed that one I hope you guys will learn something please share this
video with your friends follow me on social media like this video subscribe and I shall see you in the next one Tolu take care yeah