The Crystal Bread is a perfectly neutral-tasting gelatin, airy and dehydrated in the oven, in the original version by chef Albert Adrià, a rockstar of molecular cuisine who for years ran one of the iconic high gastronomy restaurants – El Bulli, accompanied by a cream of Iberian ham and a grating of black truffle, in my version with bacon, spirulina, and olives.
➡️The ingredient that gives the texture is kuzu and the one that thickens it is the potato starch.
What is kuzu❓
▪️Kuzu powder is derived from the root of Pueraria lobata, a common plant in the East with blue or violet flowers, rich in quercetin, isoflavones, and antioxidants. The use of this powder is so common that it has long been used as a therapeutic food capable, with its properties, of addressing many issues, especially intestine and stomach.
▪️The root (in powder form) can be used as a natural thickener.
- Difficulty: Difficult
- Cost: Economical
- Preparation time: 7 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove, Oven
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 2 3/4 cups water
- 1/4 cup potato starch
- 20 g kuzu
- to taste Spirulina
- 6 slices bacon
- to taste Taggiasca olives (pitted)
Tools
- 1 Mold muffin or similar
Steps
Place the water on the stove, add the potato starch and kuzu.
Stir until it comes to a boil (about 5/7 minutes).
Distribute about 35 g in each mold.
Bake in a static oven at 356°F for 1 hour, lower to 248°F and bake for another hour.
Let cool and decorate with crispy bacon cooked in its own fat in a pan, chopped olives and spirulina flakes.
Spirulina Ethos
▶️You can buy spirulina on the website of Ethos Sostenibile with a 10% discount using the code 🛑SELENE10 🛑
▶️You can buy spirulina on the website of Ethos Sostenibile with a 10% discount using the code 🛑SELENE10 🛑
