Smoked bacon foam
The pure flavour of the smoked bacon is supported by the flavour of the bourbon in this light and airy foam created with a siphon. For this recipe we use TRUEfoods reduced rose veal stock: made in the traditional way of roasting bones, adding fresh vegetables, herbs and spring water slowly cooking to create a fully flavoured natural stock.
Makes 700ml.
Allergens and dietary requirements
- Cow's milk
- Lactose
Ingredients
Preparation method
Cut the smoked bacon into pieces and fry in a dry pan until golden brown.
Add the onion, garlic, and thyme and fry until completely soft and translucent.
Deglaze with the Jack Daniel’s and reduce completely.
Add the veal stock and reduce by half.
Add the milk, cream, and black pepper and cover the pan.
Remove from the heat and leave to infuse for 30 minutes.
Press the mixture through a fine-meshed sieve and liberally season to taste with salt and pepper.
Pour into a 1-litre siphon and charge with two whipped cream chargers.
Keep warm in a bain-marie and serve at approximately 60°C.
Serving suggestions
- In a composition with components of halibut, radish, and butter.
- In a composition with components of endive, potato, and mushrooms.
- In a composition with components of beef, bone marrow, and porcini mushrooms.
