Crystal Bread with Imeretian Cheese

1. 1

   Heat a fan oven to 150°C. Put the water, kuzu starch, potato starch, and salt in a saucepan and whisk gently while cold until fully dispersed.

   10 min

   150°C

2. 2

   Set over medium-low heat and whisk constantly. Once simmering, reduce the heat and continue whisking for 3 minutes; the mixture will thicken and become clearer.

   8 min

3. 3

   Immediately divide the hot gel among small rectangular silicone molds, filling each about two-thirds full. Work promptly before it sets.

   5 min

4. 4

   Bake in the fan oven at 150°C for 90 minutes without opening the door. The pieces should rise, bubble, and become clearer.

   90 min

   150°C

5. 5

   Without opening the door, reduce the fan oven to 120°C and bake for another 45 minutes.

   45 min

   120°C

6. 6

   Cool completely in the molds, about 15 minutes, then carefully unmold. The shells should be firm, dry, and crisp.

   15 min

7. 7

   Drain the sun-dried tomatoes, chop them if large, and dress with the olive oil. Crumble or finely grate the Imeretian cheese, pick the rosemary leaves, and thinly slice the chili. Divide the clear bread into about 10 small pieces, depending on the molds, and distribute the garnishes evenly among them; serve promptly.

   5 min

1 serving ≈ 16 g

Nutrition values are estimates. - means data is unavailable.