Saturday, April 05, 2014


Tomato Panna Cotta
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry

Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar

Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock

Bacon bits
4 slices bacon


Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.

Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.

Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.

Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.

Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.

bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403

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