This is a creation by the legendary El Bulli. I became obsessed with having to recreate it the first time I saw it. Conveniently, earlier this year there was a challenge to make this and they have shared the recipe to the crystal bread here. The original recipe was served with a Iberico infused sour cream and shaved truffle. I don't have the recipe to the Iberico infused sour cream, so I've paired it with a bit of sour cream and prosciutto which was equally delicious.
Difficulty: Medium
Time: 2 hrs
Serves: 4
Ingredients
Crystal Bread
- 650g water
- 10g kuzu flour
- 10g rice flour
- 20g potato starch
- vegetable oil
Garnish
- prosciutto slices
- sour cream
- truffle
Method
1. Combine the water, kudzu flour, rice flour and potato starch in a small saucepan and mix well. Bring to boil and continue mixing with a whisk during the whole process. Once boiled, cook for 2 more minutes while stirring.
2. You'll need a rectangular silicone mould for the bread. Fill each mould about 2/3 of the way with the mixture. Cook in the oven at 150 degrees for 90 minutes, then reduce the temperature to 120 degrees and bake for a further 45 minutes.
3. Let it cool and carefully remove the crystal bread from the mould. It should be crispy and transparent by now. Carefully brush the outside of the bread with some vegetable oil before baking it at 160 degrees for a further 10 minutes.
4. Top with some sour cream, prosciutto and shaved truffle. Enjoy!
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