Bacon Ice Cream | Quebec Maple Syrup-Flavored Kataifi | Brown Butter Panna Cotta | Burning Hay Scent

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Why These Flavors Work

Bacon and maple have been paired together for many years. The very salty flavor of the bacon balances out the very sweet flavor of the maple, with neither taste becoming overwhelming. The caramelized white chocolate has a caramel/Maillard flavor that adds depth of flavor to the bacon and the maple; the same goes for the brown butter in the panna cotta, which truly emphasizes the Maillard flavors of the dessert.

Ingredients

Method

Plating Procedure

  1. Place the maple kataifi on top of the panna cotta.
  2. Place the white chocolate-covered bacon ice cream over the kataifi. Using the Smoking Gun, scent the interior with burned hay smoke (see Notes). Temper the ice cream for 2 to 3 minutes before serving, so that it is smooth enough to eat. Serve.

    This is not a scooped ice cream; it comes right out of the freezer, and therefore it is harder than a scooped ice cream, which is softened somewhat by the scoop or spoon that is being used.

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