Here’s how Vigneron reworks the classic peanut-butter-and-jelly sandwich in Quantum Kitchen: For the grape “jelly,” he adds 10 grams of glucose and 3 grams of xanthan gum to 600 grams of grape juice, then stores the mixture in a refrigerator for 24 hours. He spoons the resulting gel into spheres that are dipped in a sodium alginate bath for 10 seconds, followed by a cold water submersion.

To complement the grape spheres, Vigneron adds 2 ounces of tapioca maltodextrin to a scoop of peanut butter, producing a powdery consistency.

via Wired.com.