Modernist Cooking Made Easy is now Amazing Food Made Easy. It's the same great recipes, reviews, and articles just with a new name!
View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Upscale PB and J Recipe

I'm not sure why but when it comes to sandwiches my favorite is peanut butter and jelly. For a snack I love chunky peanut butter with blueberry jelly on soft white bread but for parties I want to serve something a little fancier. Here I make a home-made cashew butter to replace the peanut butter and then turn some fresh raspberries into a flavorful fluid gel for the jelly.

To turn it into a dessert I serve it with a sliver of dark chocolate and a lemon twist which add brightness from the citrus and richness from the chocolate. I also like to serve it open face to better highlight the flavors.

Upscale pbj

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the upscale pb and j recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

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.

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Upscale PB and J Recipe

  • Published: June 04, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 20 to 30 servings

Upscale PB and J Ingredients

For the Raspberry Juice

400g raspberries
110g water

For the Raspberry Jelly

300g raspberry juice
4g agar, 1.1%
30g brown sugar
50g Grand Marnier or triple sec

For the Cashew Butter

200g roasted cashews
40g honey
48g peanut oil

To Assemble

Soft white bread, cut into 38mm (1.5") squares
Thin lemon twists
Dark chocolate slivers

Upscale PB and J Instructions

For the Raspberry Juice

Combine the water with the raspberries and blend well. Strain thoroughly to remove all the seeds.

For the Raspberry Jelly

Blend the raspberry juice and agar together until well combined. Pour into a pot and add the brown sugar. Bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.

Stir in the Grand Marnier then pour the raspberry mixture into a container and let it set completely. Once set, puree it well with an immersion or standing blender.

For the Cashew Butter

Add all the ingredients to a blender or food processor and process well. For a smoother butter process longer. Taste for salt and add as needed. Drizzle in some more oil if it is too thick.

To Assemble

Place a bread square on a serving plate and smear the cashew butter on it. Top with some thick lines of raspberry jelly. Place a lemon twist on top and add a chocolate sliver or two.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!