Peanut Butter n Jelly Sandwich

Jelly
Raspberry
Blueberry
Blackberry
Confectioners sugar
Cassis puree
Cassis liqueur
Citric acid
Isomalt
Gelatin leaves
Gellan gum

1. Puree the mixture of berries with the confectioner’s sugar.
2. Combine the cassis puree and liqueur, citric acid and Isomalt. Bring to a boil and over the stove, add in the Gellan while mixing using a hand held blender simultaneously. Add in bloomed gelatin leaves and mix well.
3. Quickly combine the gel solution and the berry puree. Fill into a siphon and secure the head on. Charge with nitrogen gas and leave in a hot bain-marie.
4. Lay terrine moulds with plastic cling film and discharge warm jelly mix in obtaining a 3cm height. Directly leave in a blast freezer.

Peanut Butter
Creamy peanut butter
Praline paste
White chocolate
Lecithin
Distilled water

1. Over a double boiler, combine the peanut butter, praline paste and white chocolate. Fold and leave to dissolve together.
2. Add in the distilled water with the lecithin and mix using a hand held blender. Once a homogenous mix is attained, carefully blend the surface of the mix to obtain foam.
3. Dish the foam into the frozen terrine mould covering the jelly mix. Ensuring the foam is over dished 1 cm over the height of the mould.

Sandwich
Caster sugar
Pectin
Vanilla pods
Distilled water
Japanese breadcrumbs
Clarified butter

1. Split the pods to obtain the seeds.
2. Use both the seeds and pod to combine with the sugar, pectin and distilled water. Bring to a boil and leave to cool.
3. Fry the breadcrumbs in the clarified butter. Strain off excess fat and fold in the vanilla syrup.
4. Lay onto a silicon mat to obtain a thickness of half a cm. Leave to dehydrate at 60 degrees for 5 hours.

Plating up:
1. Once the “sandwich” is crispy, carefully *“break” out the length and width of the terrine mould.
2. Unmould the frozen terrine and place onto the “sandwich”. Serve on a frozen plate immediately.
*The “sandwich” should not be symmetrical as it should have an overall rustic look.