Peanut Butter Custard with Carrageenan

I love peanut butter, whether its by itself, baked in something, or on veggies. This recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.

The iota carrageenan adds brittleness and creaminess to the custard while the kappa carrageenan contributes just enough elasticity to give it a small bite. I love to serve the peanut butter custard with some chocolate foam and mint or for a quick dessert, a scoop of ice cream or whipped cream.

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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.