Bacon panna cotta recipe

Recipes

Neil Rankin
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Neil Rankin goes all original with his panna cotta recipe, complimenting the maple syrup and sugar in it with the smack of salty bacon. There's even bacon milk and a bacon crumb to go with it...

You should start making this recipe the day before you plan to eat it.

Ingredients

For the bacon milk

4 rashers smoked back bacon
500 ml milk
300 ml double cream

4 rashers smoked back bacon
17.6 fl oz milk
10.6 fl oz double cream

4 rashers smoked back bacon
2.1 cups milk
1.3 cups double cream

For the panna cotta

800 ml bacon milk (see above)
100 g sugar
3 gelatin leaves
100 g maple syrup
100 g butter
100 g double cream
10 g bacon crumb (see above)

28.2 fl oz bacon milk (see above)
3.5 oz sugar
3 gelatin leaves
3.5 oz maple syrup
3.5 oz butter
3.5 oz double cream
0.4 oz bacon crumb (see above)

3.4 cups bacon milk (see above)
3.5 oz sugar
3 gelatin leaves
3.5 oz maple syrup
3.5 oz butter
3.5 oz double cream
0.4 oz bacon crumb (see above)

For the bacon crumb

100 g crushed crunchy nut cornflakes
100 g crushed cookies
100 g caramelised walnuts

3.5 oz crushed crunchy nut cornflakes
3.5 oz crushed cookies
3.5 oz caramelised walnuts

3.5 oz crushed crunchy nut cornflakes
3.5 oz crushed cookies
3.5 oz caramelised walnuts

Details

Cuisine: Italian
Recipe Type: Dessert
Difficulty: Medium
Preparation Time: 30 mins
Cooking Time: 10 mins
Serves: 6

Step-by-step

For the bacon milk: fry off the bacon in a deep saucepan until there is a sufficient build up of sticky, crunchy, lovely bacony bits stuck to the bottom of the pan.
Once you have enough pour in a small amount of the milk and stir until the pan is clean, then add the rest of the milk and bring to a gentle simmer. Cover with cling film and leave to cool.
Once cool transfer everything into a sealed container and store in the fridge overnight.
The next day, pass the milk though a fine sieve, and measure out 800 ml. Soften the gelatin in a glass of cold water, then add it to the milk and, using a small saucepan, bring it to a gentle simmer stirring all the time. Add the sugar, stir, pass again though a fine sieve, then leave to cool slightly.
For the caramel sauce: cook down the maple syrup and butter in a pan; once melted, add the cream and stir to make a maple caramel sauce.
For the bacon crumb: mix all the ingredients together by hand.
Divide the milk mixture between 4-8 moulds or glasses (depending on how big yours are) and set in the fridge for at least 4 hours. Top with a layer of caramel sauce and bacon crumb.

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