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Chef Gabriel Bremer's P B & J

P B & J
Chef Gabriel Bremer of Salts – Cambridge, MA
Adapted by StarChefs.com
April 2010
Yield: 12 Servings


Concord Grape Sorbet:
1 kilo Concord grape puree
88 grams water
130 grams sugar
78 grams glucose
2.5 grams sorbet stabilizer

Peanut Butter Powder:
150 grams creamy peanut butter
15 grams roasted peanut oil
50-75 grams tapioca maltodextrin (N-Zorbit)

Brioche Melba:
Fresh brioche, cut into 2-inch rounds
Melted butter

Compressed Celery Hearts:
2 celery hearts, peeled and trimmed to 4-inch pieces
25 grams vanilla bean simple syrup


For the Concord Grape Sorbet:
Put all of the ingredients into a pot and bring to a boil for about 30 seconds. Chill the sorbet base overnight. Process the mixture in an ice cream machine.

For the Peanut Butter Powder:
Mix the peanut butter with a little oil in a food processor and blend until you have a thin praline. Slowly add the tapioca maltodextrin as needed and pulse in 5-second intervals until you achieve the desired powdered texture.

For the Brioche Melba:
Put the brioche rounds onto a baking sheet and brush with melted butter. Put a sheet of parchment paper on top of the buttered brioche and cover with a flat sheet tray. Bake the brioche at 300ºF for 30 minutes, or until golden brown.

For the Compressed Celery Hearts:
Put the celery hearts and vanilla bean simple syrup into a vacuum seal bag and compress on high in a vacuum sealer. Remove the compressed celery hearts from the bag and cut into 1-inch batons.

To Assemble and Serve:
Spoon a generous mound of peanut butter powder into the center of a bowl. Place a brioche melba round in the center, top with a quenelle of grape sorbet, and rest a second brioche round on the sorbet. Garnish with compressed celery hearts.