Jump Start Your Sous Vide Cooking with our FREE Email Course!
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.
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 are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
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.