Smooth PB & J Sandwich

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

sandwich

soft peanut butter and jellies essentially, I'm going to make a jelly version of a layered peanut butter and jelly

sandwich

jelly and 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 in an article I read. I'll link below to the original post if you're interested. When thinking about this recipe I was inspired by small gelatin desserts that you can find in Southeast Asia.

These are desserts that my mom made, many times they have coconut or some type of pondan and they are layered jellies, they are absolutely beautiful, so I thought I would use that as a base for this recipe, but instead of using coconut and Pan lon, I would use peanut butter and milk jelly, let's let this work, so to make all this gel, I'm going to use this and as I grow up, my mom called it that. agar agar but I also heard it called agar agar, this brand of phone comes from Thailand and if you look back here this is just agar agar, there are no sugars or any other starches in this mixture so there are differences between agar agar .

Current patterns, the ones you can find in Japan, tend to have less holding power, don't gel as firmly, but are much lighter, which I learned in my raindrop cake video. If you miss it, I'll put a link below the video above. but a classic, the specific proportions of my recipe will be based on a recipe I found in Palin's kitchen. I'll put a link to their YouTube channel below. Well, to my saucepan I'm going to add 1 cup of water next. We're going to add one and a half teaspoons of agar powder and half a teaspoon. Now we're heating this up because we want the agar to dissolve completely.

Palin says it's very important that we do this with cold water because if we did it with hot water. it would immediately build up, you can add a pinch of salt, 6 tablespoons of sugar mixture, there's a cup of milk in there, this is whole, we're going to heat it up and bring it to a boil, we're just going to check to make sure. So that the agar has dissolved I'm just going to add about a tablespoon of heavy cream just to make sure it's nice and opaque and for the mold I'm using this glass container, you can use any type of container you want depending on the shape of it. that you're 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 want so we measure out a cup and then I'm we're going to keep heat this up so it doesn't settle and we'll just let it sit at room temperature or if we want to speed things up in some places in the refrigerator, now we've got a couple of bubbles here and if we want to make this nice and

smooth

and just get those bubbles out, it's okay, let's put this aside and we'll tackle the next layer, okay to the saucepan, we'll add a cup of water, 3/4 teaspoon a quarter of agar. teaspoon, two tablespoons of sugar and 2 tablespoons of grape gelatin.

Go ahead and bring it to a quick boil and then make sure the agar has completely dissolved, so Palin says the trick to getting the layers to stick together is that you want the previous layer to be primed. enough so 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 warm for the two layers to stick together so that the gelatin has a lot of gelatin or pectin. effective the pectin must be, it's not melting as easily as I wanted, so it doesn't look as dark, so I think I'm going to add another tablespoon of gelatin to those three tablespoons so far.

I think I still want it darker, so another tablespoon of By the way, generous tablespoons of gelatin when I was a kid, I never ate peanut butter and jelly. I think I've probably had a peanut butter and jelly sandwich 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 have some protein and you have it in your pantry, it's great, okay, so this has come to a boil, now let's check this, this is not quite ready, but we want it to be firm to the touch. so I'm going to put this in the refrigerator for about three minutes, don't let it cool, we still want this layer to be warm otherwise the layers won't stick together, so let me do that.

There's no room in my refrigerator, it's forever. story of my life now for the peanut butter layer the same thing let's take a 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 with two tablespoons of peanut butter

smooth

smooth peanut butter this can be a little tricky to mix, let's see. I'm going to add a splash of cream to make it a little more opaque and a little bit wider in color now it actually looks like it's quite soft. in the middle but in the corners it's definitely done so now we're going to add our gelatin layer and we don't want to disturb the bottom layer too much so what we're going to do is use a spatula to spread the mixture and we're going to do that in the corner because the corner is the most prepared part, you just have to pour it slowly and it goes right on top of the layer and this layer is hot now we can put it in the refrigerator for another five minutes or so so that it can prepare and we can put our layer of peanut butter oh no, this is pushing up the other layer, that's not good, this just melted me, 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, let's try it again because fortunately I still have a little bit more of the milk layer, so I'll just pour that layer and then I'll do another batch on top and put it in.

I put it in the refrigerator for seven minutes and then I took it out. . It's still warm, but it's firmer than last time. Last time it was a bit like a water balloon. I now have my gelatin mix and have been saving it. It's warm so it's liquid, but it's not as hot as last time, this time I'm going to put this right in the refrigerator so we have our second layer and it's a real layer. It was on my mind, it was kind of rolling. like oh no, there's too much citric acid and the gelatin will cause the gelatin to not set, but I think we're good now. peanut butter.

Same thing for this, we're going to let it cool in the refrigerator for five to seven minutes. until I'm ready enough for you, then this is happening, how did you spend your Sunday? I mean, well, I made a sandwich, a soft peanut butter and jelly sandwich, how was your weekend? Oh, that's great football practice, that's awesome, that's what normal people do. three layers so far now we need the last layer of our sandwich, which is the last layer of bread, it's warm, it's not too hot now I'm going to put this in the refrigerator and let it cool completely before I try to cut it, okay?

Nice soft peanut butter and jelly sandwich, okay my dears. I'm back now so it's been about two hours and I let this cool so the gel had cooled completely before cutting it. You can't wait to see how it turned out. Well, here we are, agar agar for vegetarians and vegans actually comes from seaweed, so this is totally edible for you, so let's see if we can get it out of the mold, just push around the perimeter to loosen the stuff that's not. It seems to stick as much as gelatin. This is great, let's see if we can do this.

Okay, here we go, okay, it hasn't loosened yet, but okay, let's try this again, so I'm going to push the sides again. I'm going to use this smaller cutting board, let's try it again. I'm going to reverse this a little bit. Shake, shake, shake, shake, those of you have been, that's my jello unmold, oh, there it's okay, okay, okay, here we go, I think we've got this, probably my least favorite part the whole part of unmold I don't like that part let's make this a sandwich okay, let's cut this part right here beautiful that's beautiful that's not that pretty right but look at this this beautiful okay then I'm going to cut it into a square as best I can, so although Palin suggested I pour them when they are hot to make sure the layers stick together, I still have some separation between the layers, but this is the first time I've done this too, so now I'm going to cut them on the bias by transferring them to my plate, I'm finally going to eat this.

I don't want to eat it, it looks so beautiful and perfect and it's jelly. It's a jelly sandwich. I don't know if I expect it to taste as good because I don't know if it's PB&J gelatin, but maybe it does. I have no idea in general. I'm very happy with how the gelatin layer turned out. It caused me a bit of trouble. I suspect it has something to do with the pectin in gelatin. It didn't seem to set so firmly. It's the peanut butter layer that set perfectly and adhered well to the mill. Claire. It's just the gelatin that doesn't.

I don't want to be left with the peanut butter or milk layer, so if I had to make this again or if you decide to make it instead of using gelatin, I think I would use a little Welch's grape juice to get that grape flavor and I wouldn't use the real one. gelatin, 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 well, let's go ahead and try this. I can't wait to sink my teeth into this soft stuff. Peanut butter and jelly sandwich you must like mozz hmm, the texture is very similar to agar jelly, it's just that I grew up eating agar, it has a firmer bite than gelatin, it's not as bouncy, it just has a bite that your cloves can cut cleanly and that's true for the milk layer and the peanut butter layer, the peanut butter flavor conveyed is a little strange.

I would have to say it's almost like the coconut has that kind of richness that comes with a coconut version of a jelly but it's peanuts, the flavor of the jelly isn't very strong so it doesn't really taste like a butter sandwich. peanuts and jelly, let me see another way, hmm, I'm going to conclude that that's not very good, let's see if I can. separate the layers and taste them and see how they turn out like this so here is the milk layer which has a subtly milky taste but mostly kind of sweet and that gives you an idea of ​​the kind of texture of gelatin and in comparison we look at the layer of gelatin that is much more translucent and much softer and texture oh, I will try it separately.

I can taste a little bit of grape jelly in there, yeah, pretty subtle, although then I separate the peanut butter layer 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 strange, 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 I recommend it. It's not as tasty, at least my version, let me know in the comments below if you have a jello recipe that you love that has been in your family.

A salad recipe. A little layered gelatin. I want to know it. Thank you very much to all. for joining me I hope you enjoyed it I hope you learn something please share this video with your friends follow me on social networks like this video subscribe and see you in the next Tolu, take care of yourself, yes