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.
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.