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.
Makes 700ml.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Sulphite
- Celery
Ingredients
- 300 g smoked bacon
- 1/2 onion, diced
- 2 cloves garlic, finely chopped
- 4 g thyme
- 175 ml Jack Daniel’s
- 300 ml veal stock
- 200 ml milk
- 300 ml whipping cream
- 15 black peppercorns
- as needed salt and pepper
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.
