Bacon sugar glass

Bacon combines wonderfully with sweetness, and this component gives a sweet composition an extra bite that is both crispy and savoury. The recipe calls for unsalted bacon, to keep the flavour of the sugar glass mild.

Makes 250g.

Bacon sugar glass

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pork belly

As needed:



Preparation method

  • Slice the bacon into thin slices, and then cut into thin strips.
  • Fry in oil.
  • Drain and let dry for 4-5 hours on a kitchen towel under a heat lamp or in a drying oven until all surplus fat and moisture have disappeared.
  • Grind the bacon into a powder.
  • Measure and then combine with isomalt at a ratio of 1:3.
  • Push through a sieve onto a silicon mat and caramelise in a 200°C oven in 6 to 8 minutes.
  • Let the mass cool slightly, just until you can still shape it. Cut into strips and roll into tubes, for example.

Serving suggestions

  • As a component in a starter, e.g. with asparagus, squab or crab.
  • As a component in an entremets course, e.g. with scallops.
  • Use in a composition with components of langoustine, eggplant and green herbs.

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