Access Hollywood Live: Marcel Vigneron’s Modern Twist On PB&J

Chef Marcel Vigneron, star of “Marcel’s Quantum Kitchen” on Syfy, stopped by the set of Access Hollywood Live to show Billy Bush and Kit Hoover his upgraded take on a peanut butter and jelly sandwich!

Here is Marcel’s recipe for concord grape spherification with peanut butter powder…

For the Algin bath:
– 1,500 g water
– 7.5 g Sodium Alginate

1. Mix the water with Sodium Alginate using a hand held immersion blender until there are no lumps and the alginate is completely hydrated.
2. Let the bath rest in the fridge for approximately 24 hours so that all of the air that was incorporated into the bath during mixing will dissipate and the Sodium Alginate is completely rehydrated.

For the spherical grape mixture:
– 600 g concord grape juice , you will need one additional litre of juice for storage
– 10 g Gluco
– 3 g Xanthan gum

1. Add the Gluco to the juice while shearing with a hand held immersion blender at medium speed.
2. Shear xanthan gum into grape juice base
3. Keep in the fridge for 24 h.

For the spheres:
– spherical grape mixture (preparation above)
– Algin bath (preparation above)

1. Fill a 1/2 tablespoon (or any desired measurement) with the spherical mixture.
2. Pour the contents of the spoon into the Algin bath to form spheres. It is very important that the spheres do not touch, since they would stick together. Also try to avoid tails by pouring the mixture in the bath with a steady and swift hand, it’s all in the wrist.
3. Cook the spheres in the Algin mixture for approximately 10 seconds. The longer you leave the sphears in the bath the thicker the membrane will become and the less time you leave them in the algin bath the thinner the membrane will be.
4. Take the spheres out of the Algin bath with a slotted spoon and submerge in cold water to rinse off the algin and to stop the reaction from occurring. Try not allow the spheres to rest in this bath for longer than a few minutes
5. Strain the spheres trying not to break them and place them in grape juice marinade.

For the Peanut Butter Powder
– 1 oz Peanut butter
– 2 oz Tapioca Maltodextrin

1. Mix the peanut butter and tapioca maltodextrin together with a fork (or in a food processor) until tapioca maltodextrin absorbs peanut butter and powder consistency is achieved.

Serving Suggestions
Place both ingredients on a spoon and enjoy or put them on a toast point and devour in one bite.

“Marcel’s Quantum Kitchen” airs Tuesdays at 10 PM on Syfy.