Bacon panna cotta recipe
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
- 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)
- 100 g crushed crunchy nut cornflakes
- 100 g crushed cookies
- 100 g 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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