Gastronomixs

Bacon confectionery

Based on a creation by Albert Adrià, ElBulli.

Bacon confectionery

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Ingredients

275

g

fondant

200

g

glucose

400

g

smoked bacon

Preparation method

  • Cut the bacon into thin slices approx. 2mm thick.
  • Bake in an oven at 175°C until crispy. Drain the bacon on paper towels.
  • Finely grind the bacon in a food processor.
  • Heat the fondant and glucose together to 160°C.
  • Remove from the heat and quickly stir in the ground bacon.
  • Roll the mixture flat between two silicon sheets until it is about 2cm thick. Break into pieces and store in an air-tight container with silicon grains.
  • Now take a piece of the caramel, place between two silicon sheets, and heat in an oven at 160°C until the caramel has softened again.
  • Next, roll out thinly with a rolling pin until you have the required thickness.
  • You could break it into shards which you can then use or you could use the caramel to create all sorts of shapes.
  • For example, you could cut the soft confectionery into rectangles which you then roll around a steel tube to create cylinders.
  • Always store in an air-tight container with silicone granules.

Serving suggestions

  • As part of a starter.
  • As part of a dessert with peanut ice cream, Pedro Ximenez syrup, and coffee jelly (composition by Albert Adrià).

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