Smoky Habanero Honey Toast with Campfire Meringue and Citrus Curd
Rated 5.0 stars by 1 users
Category
Dessert
Cook Time
150 minutes
The iconic Japanese Shibuya Honey Toast dessert meets the s'more in downtown Tokyo. Crispy, buttery toast is offset by smoky marshmallow meringue and punchy citrus fruit, kissed by the heat of the Habanero chili.
Author:
Ingredients
-
loaf bread, whole
-
1 teaspoon Spiceology Smoky Honey Habanero Sweet Spicy Rub Glass Jar
- 2 tablespoons unsalted butter, melted
- 4 tablespoons honey
-
Above glaze recipe can be scaled based on the amount of bread
- 3 large eggs
- ¾ cup sugar
- pinch Kosher salt
- ¼ cup tangerine or orange juice
- 1/8 cup lemon juice
- 1/8 cup grapefruit juice
- zest of 1 tangerine or lemon
- ½ stick (4 tablespoons) unsalted butter
- 2 large egg whites
-
½ cup sugar
- pinch Kosher salt
- pinch cream of tartar
-
generous pinch Smoky Honey Habanero Blend
- 2-3 drops liquid smoke (optional)
Smoky Habanero Honey Toast (Yields ½ loaf Honey Toast)
Citrus Curd (Yields 2 cups)
Campfire Meringue
Directions
Smoky Habanero Honey Toast
Preheat oven to 355°F, and line a baking sheet with parchment paper.
Stir melted butter and honey together. Mix in Spiceology Smoky Honey Habanero spice blend.
Remove the ends of the bread loaf to expose the sponge inside. Split the loaf in half, width-wise.
Remove inner “core” of the bread loaf, leaving a ¼” border of crust intact.
Slice bread “cores” into cubes, and move to a.. prepared pan to glaze.
- Brush or spoon glaze to thoroughly coat the bread crust (including interior), as well as the bread core cubes.
- Bake until golden and honey begins to caramelize, about 10 minutes.
Citrus Curd
In a medium saucepan, combine all ingredients (except for butter) and whisk over medium heat to combine.
Continue to whisk and cook, until the curd begins to foam and thicken to a creamy consistency; remove from heat and add butter.
Whisk until butter melts and mixes into thickened curd; strain into a container, and chill until set (about 2-3 hours).
Campfire Meringue
In a small saucepan, bring 2 cups water to a simmer, over medium heat
In a stand mixer bowl, combine all recipe ingredients together, and set over simmering water to create a double-boiler
Whisk meringue base continuously, until mixture is thoroughly hot and free of undissolved sugar crystals
Move stand mixer bowl to mixer unit (or use an electric hand mixer), and mix on high speed until meringue reaches glossy, stiff peaks
Transfer meringue to a piping bag; chill until needed
