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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.