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
Ingredients: |
|
Cured Bacon |
|
200 g | Eskort Rindless Streaky Bacon |
250 ml (1 C) | treacle sugar |
1 | red chilli, finely chopped |
30 ml (2 T) | coarse salt |
60 ml (¼ C) | Gin |
Cinnamon Tuile |
|
1 | large egg |
50 g | soft butter |
50 g | castor sugar |
50 g | cake flour |
pinch | salt |
2.5 ml (½ t) | vanilla essence |
2.5 ml (½ t) | ground cinnamon |
Dark Chocolate Ice Cream |
|
1 L (4 C) | dark chocolate ice cream |
125 ml (½ C) | black sesame seeds |
handful | micro herbs or edible flowers |
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.