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