Peanut Butter Blini With Jelly Caviar

Try this Peanut Butter Blini With Jelly Caviar recipe for lunch
Peanut Butter Blini With Jelly Caviar

Vivien Killilea

Peanut Butter Blini With Jelly Caviar

Tap into your inner molecular gastronomist with this recipe for jelly caviar served on a bite-sized blini with honey-roasted peanut butter spread.

This recipe is provided courtesy of Chef Spike Mendelsohn and Peter Pan® Simply Ground Peanut Butter.

12
Servings
165
Calories Per Serving
Deliver Ingredients

Ingredients

For the blini:

  • 1/2 Cup whole-wheat flour or oat flour
  • 1/2 Cup almond flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • Pinch of salt
  • 2 large eggs
  • 1/2 Cup plus 2 tablespoons milk
  • 1 Tablespoon oil or butter
  • 1/4 Cup peanut butter, such as Peter Pan® Simply Ground Honey Roast Spread

For the jelly caviar:

  • 8 1/2 Ounces grape juice
  • 1/2 Teaspoon sodium alginate
  • 18 Ounces water
  • 1/2 Teaspoon calcium chloride

Directions

For the blini:

Combine flour, baking powder, baking soda, and a pinch of salt in a large bowl. In a separate bowl, gently beat eggs and stir in milk. Add wet ingredients to dry ingredients and stir until smooth. Let batter rest 10 minutes.

Heat oil in a skillet over medium heat. By the tablespoon, drop batter into pan and cook until edges begin to brown and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more, or until golden brown on the bottom. Repeat with remaining batter. You should have about 20 mini pancakes.

Spread about 1 teaspoon each of peanut butter. 

For the jelly caviar:

In a large, tall vessel dissolve the calcium chloride in the water and set in the refrigerator while you prepare the juice. I usually use a tall glass that I know can hold 18 oz of water. This will be the calcium bath where the spheres “cook.”

Fill another bowl or glass with fresh water and set aside. This will be the rinse.

Combine the grape juice and alginate. You will either have to use a hand mixer, a whisk, or an immersion blender for this. They need to be completely incorporated and this may take a little while. Once the alginate is dissolved, set the mixture aside to allow the air bubbles to dissipate. This will make your caviar.

Fill the dropper with the juice mixture, remove the calcium bath from the fridge, and squeeze drops of the juice into the calcium bath. It should form little spheres in the bath. Allow them to sit for a minute or so and remove with a slotted spoon. Place them in the rinse.

Follow this procedure until all of the juice has been used. Remove the spheres from the rinse with a fine mesh sieve and place on a paper towel to soak up the extra water. Plate them immediately. 

Nutritional Facts

Total Fat
6g
9%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
21g
16%
Protein
7g
15%
Vitamin A, RAE
143µg
20%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
159mg
16%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
8µg
0%
Folate, total
53µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
46mg
14%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
144mg
21%
Selenium, Se
8µg
15%
Sodium, Na
137mg
9%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
58g
2%
Zinc, Zn
2mg
25%

Peanut Butter Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Peanut Butter Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.