I love peanut butter, whether its by itself, baked in something, or on veggies. This recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.
The iota carrageenan adds brittleness and creaminess to the custard while the kappa carrageenan contributes just enough elasticity to give it a small bite. I love to serve the peanut butter custard with some chocolate foam and mint or for a quick dessert, a scoop of ice cream or whipped cream.
If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.540 grams milk
180 grams smooth peanut butter
Combine the milk, vanilla, sugar and salt with a blender. Add the iota carrageenan and kappa carrageenan and blend well to combine.
Pour the milk mixture into a pot and bring to a boil. Whisk in the peanut butter until combined and smooth.
Pour into molds and let cool on the counter. Once they are cool, place them into the refrigerator to finish setting.
Once fully set the gel can be turned out and cut into any shapes desired. The gel should last for several days covered in the refrigerator.