This recipe is a mash-up of the smooth and transparent trends that popped up several years ago on the interwebs, explained here by Eater. The precision of the layers, the transparency of the jelly, and the contrast with the peanut butter and bread all make this recipe more of an art statement than something you’d feel compelled to eat.
A couple of fun examples of this type of dessert are my version of the viral Japanese Raindrop Cake and my Unicorn Jelly Cake which I made after finding an epic unicorn mold in a local Asian grocery store.
Inspired by the beautiful layered jellies often found in Southeast Asian desserts, this sandwich version uses agar agar to get the layers to stand up so nicely. The “bread” is made with a combination of cream, sugar, and milk, so the “sandwich” is definitely sweet and not something you’d take with you for lunch.
I’d think of it more of a fun dessert you could with you to a potluck or casual party. (On a side note, try to find the Telephone brand of agar-agar from Thailand as this is the brand I’ve had the most luck with.)
Happy sandwich making!
Smooth Peanut Butter and Jelly Sandwich
Equipment
- 1 rectangular pyrex container to use as a mold
- 2 Mixing bowls
- 1 measuring cup
- 1 measuring spoons
- 1 saucepan
- 1 refrigerator to help layers set up
Ingredients
Bread Layers
- 1 cup water
- 1 cup whole milk
- 1 splash heavy cream
- 6 tbsp sugar
- 1 ½ tsp agar agar powder
- 1 pinch salt
Jelly Layer
- 1 cup water
- ¾ tsp agar agar powder
- 4 tbsp grape jelly
- 2 tbsp sugar
Peanut Butter Layer
- 1 cup water
- ¾ tsp agar agar powder
- 3 tbsp sugar
- 1 pinch salt
- 2 tbsp smooth peanut butter
- 1 splash heavy cream
Instructions
Prepare the Bread Layer
- In a saucepan, combine 1 cup water, 1 ½ teaspoons agar agar powder, a pinch of salt, and 6 tablespoons sugar. Heat over medium heat until the mixture begins to boil, ensuring the agar is completely dissolved.
- Add 1 cup whole milk and a splash of heavy cream. Stir well and bring back to a boil.
- Remove from heat and let the mixture cool slightly before pouring into a mold. Refrigerate and allow to set until firm.
Make the Jelly Layer
- In another saucepan, mix 1 cup water, ¾ teaspoon agar agar powder, 2 tablespoons sugar, and 4 tablespoons grape jelly. Heat until boiling, ensuring the agar is fully dissolved.
- Once the bread layer is set but still slightly warm to the touch, pour the jelly mixture carefully over the top. Return to the refrigerator to cool until set.
Prepare the Peanut Butter Layer
- In a saucepan, combine 1 cup water, ¾ teaspoon agar agar powder, a pinch of salt, and 3 tablespoons sugar. Heat until boiling to dissolve the agar.
- Add 2 tablespoons smooth peanut butter and a splash of heavy cream to the mixture. Stir until well combined and smooth.
- Allow to cool slightly, then carefully pour over the jelly layer once it has set. Place the mold back in the refrigerator until the peanut butter layer is firm.
Finalize with the Top Bread Layer
- Repeat the bread layer preparation using the same method as the first step. Pour this final mixture over the peanut butter layer once it has set, and return to the refrigerator until fully chilled and firm.
Serve
- Once set, carefully remove the layered dessert from the mold. Slice the jelly creation into sandwich shapes using a sharp knife. Serve chilled. Enjoy your creative take on a peanut butter and jelly sandwich!
Notes
Nutrition
While the smooth PB & J may not rival your traditional peanut butter and jelly sandwich in terms of taste, it could be a fun dish to surprise family or friends.