Asiago Rosemary Cloud Bread

Asiago Rosemary Cloud Bread

View Tomato Confit  a pairing we suggest for this formulation.


Cloud Bread

Ingredients Percent (%)
Egg Whites, EZ Whip 41.92
Egg Yolks, shell eggs 20.76
Cream Cheese softened 17.96
Asiago Cheese, shredded, part 1 18.96
Rosemary, IQF 0.40
Total 100.00

Topping

Ingredients Percent (%)
Asiago Cheese, shredded, part 2 98.96
Rosemary, IQF 1.04
Total 100.00

 Method of Production:

  1. Preheat oven to 325° F with a low fan. Spray square 1x1-inch silicon molds with nonstick spray.
  2. Mix topping ingredients together and set aside.
  3. In a standing mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form (approx. 4 minutes), set aside.
  4. In a different bowl with the paddle attachment, cream the cream cheese until smooth on speed 4. Add the egg yolks and mix until combined, on speed 4 for about 2 minutes.
  5. Fold the egg whites into the egg yolk mixture.
  6. Fold in asiago cheese, part 1 and IQF rosemary.
  7. Spoon 1 tablespoon (5g) of batter into molds.
  8. Sprinkle each cloud bread with topping.
  9. Bake at 325° F for 17 minutes, until golden brown on top; do not over bake or cloud bread will be dry.
  10. Cool for 5 minutes on baking sheet, remove from molds, then cool completely on a wire rack.
  11. Freeze on wire rack until frozen solid, then pack in sealed poly bags. Keep frozen until ready to serve.

 Packaging/Serving:

  1. Pack frozen cloud bread in on cardboard pieces in a triple-sealed poly bags with a light vacuum.
  2. Store frozen until ready to use.
  3. Allow to thaw at room temperature for 1 hour for serving.

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