Gastronomixs

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.

Orange split-top bread

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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.

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