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Home » Original Recipes » Crystal Transparent Bread

Crystal Bread Recipe

Crystal Transparent Bread, light and crispy, serves as a perfect base, enhanced by the rich, dark notes of cuttlefish ink crumble. Paired with a silky smoked salmon mousse, this dish balances sophistication and boldness, finished with a drizzle of aromatic white truffle oil and a touch of fresh yarrow. It’s a dish that’s as stunning to look at as it is delightful to taste, perfect for impressing guests or elevating your dining at home.
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Course Side Dish
Servings 16 8
Calories 132 kcal

Equipment

  • Blender
  • Whisker
  • Bowl
  • Silicone mold

Ingredients
  

Crystal Bread

  • 650 g water
  • 20 g kuzu starch
  • 20 g potato starch

Crumble:

  • 40 g butter
  • 30 g parsley
  • 2 garlic cloves
  • 50 g breadcrumbs
  • 5 g cuttlefish ink
  • Juice of half a lemon

Smoked Salmon Mousse:

  • 100 g smoked salmon
  • 100 g mascarpone
  • Juice of half a lemon
  • Pinch of pepper preferably white
  • Pinch of sugar

Decoration:

  • White truffle oil for crystal bread
  • Common yarrow

Instructions
 

Crystal Bread:

  • Mix water, kuzu starch, and potato starch in a pot.
  • Heat gently, stirring until the mixture thickens and turns translucent.
  • Spread thinly on a baking sheet and dehydrate at a low temperature until crispy.

Crumble:

  • Melt butter in a pan, then add finely chopped parsley and minced garlic.
  • Stir in breadcrumbs and cuttlefish ink, cooking until dry and crumbly.
  • Add lemon juice for flavor.

Smoked Salmon Mousse:

  • Blend smoked salmon, mascarpone, lemon juice, pepper, and sugar until smooth.
  • Decoration:
  • Drizzle the crystal bread with white truffle oil, then pipe the smoked salmon mousse onto the bread using a piping bag for a neat presentation. Finish by garnishing with common yarrow for an elegant touch.

Video

Keyword crystal bread, glass bread, transparent bread

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