Orange split-top bread
A spectacular component with a high 'wow' factor. This split-top bread is made from freshly-squeezed orange juice and powdered egg whites, and finished with cocoa powder.
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Ingredients
|
200 |
g |
freshly-squeezed orange juice |
|
11 |
g |
powdered egg whites |
|
75 |
g |
sugar water (1:1) |
|
0.1 |
g |
xanthan gum |
|
|
|
cocoa powder with icing sugar |
Preparation method
- Combine all ingredients using a hand-held blender, being sure not to beat any air into the mixture. Cover and refrigerate for twelve hours.
- Whip using a planet mixer until stiff peaks form.
- Cover a number of baking sheets with silicone baking sheets and spread the meringue onto the mats at a thickness of approximately 5mm.
- Dry in a 70°C oven for two hours.
- Use a knife or cutter to cut into the shape of split-top bread.
- Place them tightly against one another and sprinkle the top with the cocoa powder.
- Store in an air-tight container with silicone granules.
Serving suggestions
- As part of a dessert or amuse-bouche.
- You could create a fun composition by using this ‘split-top bread’ with an ‘egg’ made from a mango yolk and coconut.