Gastronomixs

Smoked bacon crisp with chocolate, anise, and lavender

A surprisingly sweet component with a smoky, savoury flavour, which adds a touch of intrigue to a dessert. 

Makes 30 to 40.

Smoked bacon crisp with chocolate, anise, and lavender

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Ingredients

300

g

smoked bacon

70

g

maple syrup

50

g

dark chocolate

2

g

anise

1

g

lavender

8

g

freeze-dried raspberries

Preparation method

  • Cut the smoked bacon into long slices of 2mm thick.
  • Place the bacon slices on a silicone mat and brush with the maple syrup.
  • Cover the bacon with a second silicone mat.
  • Place in an oven at 135°C for twelve to fifteen minutes until golden brown.
  • Place the golden-brown bacon slices on baking paper and dry in a food dehydrator at 60°C for six to eight hours until completely crispy.
  • Melt 70% of the dark chocolate in a bain-marie and temper with the remaining chocolate.
  • Mix together the anise, lavender, and freeze-dried raspberries.
  • Use a brush to brush the warm, dark chocolate onto the crispy slices of smoked bacon.
  • Evenly sprinkle over the anise mixture.
  • Leave to harden and store in the freezer in an air-tight container.

Serving suggestions

  • In a composition with components of mandarin orange, mint, and blackberry.
  • In a composition with components of pretzel, pumpkin, and quince.
  • In a composition with components of duck liver, Jerusalem artichoke, and vanilla.

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