Crystal bread

Crystal bread is an ultra-thin, transparent and crispy ‘bread’ made from water, kuzu and potato starch. Kuzu is a plant-based thickening agent extracted from the roots of the kuzu plant. The concept was originally developed by Albert Adrià. With its neutral flavour, the topping takes centre stage. Use it as a base for an amuse-bouche or as an eye-catching, crispy garnish.

Creation of Ben Murphy, Launceston Place, London, United Kingdom.