In the fall of 2008, Ssäm Bar needed a seasonal dessert, and Concord grapes were on the brain. Best man I know suggested I do a take on a pb & j, but my way, using techniques and perhaps a flavor that made sense but was unexpected. I chose the path of a panna cotta, made with milk steeped with the flavor of a saltine cracker: salty and soda-y—a poor man’s pb & j. People were going to love it or hate it. And that was perfectly fine with me, because I loved it, though the saltine milk is not for wussies.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Divide the jelly evenly among 4 serving bowls.
Step 2
Put a 1-inch circular cookie cutter or ring mold on a small plate and use a spoon to firmly press one-quarter of the peanut butter crunch into the circle, making a 1/2-inch-high round. Transfer the round of crunch to the first bowl, popping it out of the mold onto the jelly. Repeat for the remaining 3 bowls.
Step 3
With an offset spatula, carefully transfer 1 panna cotta to the top of each peanut butter crunch round. Serve immediately.
notes
Step 4
For an upscale option, garnish the panna cottas with any leftover saltine crackers. We crumble a small amount between thumb and index finger just before serving.
