Delicately sweet and spicy, this recipe artfully crafts bacon into a #JustDelicious dessert with a difference!

Prep Time: 35 min
Cook Time: 8 min
Total Time: 43 min
Serves: 6

Method:

Cured Bacon

• Add the sugar, chilli, salt and gin to a small bowl and mix well.

• Pour the sugar mixture onto a flat tray, lay the bacon rashers on the sugar and press the bacon into the sugar to coat completely.

• Cover the bacon with a sheet of wax paper then place an empty heavy-based pot on top of the bacon.

• Allow to cure for 20 minutes then remove from the sugar mixture.

• Using a paper towel, dry the bacon and wipe off the sugar crystals.

Cinnamon Tuile

• Preheat the oven to 180°C.

• Mix all the ingredients in a small bowl until a smooth paste forms.

• Spray the back of a baking tray with non-stick cooking spray.

• Spoon the tuile batter into a piping bag then pipe the batter into tablespoon-sized dollops on the back of the baking tray.

• Flatten the batter by spreading with a spatula and bake in the oven for 8 minutes, until the edges are light brown.

• Remove immediately and set aside to cool.

Plating and Serving

• Place a large tablespoon of sesame seeds in the centre of a dinner plate followed by a scoop of dark chocolate ice-cream.

• Fold two rashers of bacon and place on either side of the ice cream.

• Gently balance a tuile biscuit between the ice cream and bacon.

• Garnish with micro herbs or edible flowers and serve.

Allergens

• This recipe contains dairy (lactose) and wheat (gluten).

Substitutions

• Cake Flour (gluten): Use gluten-free all purpose flour.

• Butter (lactose): Use clarified butter (ghee) or coconut oil.

• Dark Chocolate Ice Cream (lactose): Use dairy-free ice cream.