3728. SALTED CARAMEL PANNA COTTA with CANDIED BACON

2 cups heavy whipping cream
3/4 cup granulated sugar
4 tablespoons cold water
1/4 oz. packet gelatin
1 teaspoon pure vanilla extract
salted caramel sauce

candied bacon to garnish

Into a heavy bottom saucepan over medium heat add whipping cream and sugar. Whisk to combine. Heat until small bubbles form around the side of pan. Into a small ramekin or bowl add water. Sprinkle packet of gelatin on top set aside until gelatin blooms. Remove pan from heat. Add extract and gelatin. Mix until dissolved. Equally divide mixture between jars. Transfer to refrigerator and chill for approximatley4 hours or until set up. Drizzle with caramel sauce and garnish with candied bacon prior to serving.

bacon recipe source: Paula Jones, bell'alimento (@bellalimento), August 30, 2014

3253. TOMATO PANNA COTTA with BACON FOAM

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

2807. SWEET CORN PANNA COTTA with BACON and BLUE CHEESE

makes eight 4-oz. servings


2 cups whole milk, divided
2 teaspoons powdered gelatin
1 cup heavy cream
3 ears sweet corn, husked, kernels sliced off
1/4-1/2 cup sugar (to taste, depending on sweetness of corn)
crumbled blue cheese
crumbled crispy bacon

Pour 1/2 cup of whole milk in a small bowl and sprinkle gelatin evenly over the top to soften it. Set the bowl aside. Combine the heavy cream, remaining 1 1/2 cups milk, sugar and corn in a large saucepan over medium heat. Bring to a simmer (not a boil) and stir occasionally for 5 minutes. Remove from heat, whisk in the milk/gelatin mixture, and let steep for 20-30 minutes. Strain the mixture through a fine-mesh strainer into a pitcher with a pour spout. Pour the mixture into 6-8 ramekins or fancy glasses and refrigerate for at least 4 hours or overnight. When ready to serve, scatter blue cheese and bacon over the top.


bacon recipe courtesy of: Kris Hase, Twin Cities Taste, Minnesota Monthly, September 6, 2011

2127. GOAT CHEESE PANNA COTTA with BACON SYRUP and CASHEWS

makes eight servings


3 cups cream
1 cup goat’s milk
1 envelope powdered gelatin, bloomed in 3 tablespoons water
7 ounces goat cheese
1 packed cup of 1/4-inch diced bacon
3/4 cup maple syrup, B-grade
2 tablespoons toasted, crushed cashews
few pinches of Maldon sea salt
handful of small arugula leaves

Gently heat the cream and milk in a saucepan. When hot, whisk in the bloomed gelatin. Whisk in the goat cheese until the mixture is smooth, and pour into 8 4-ounce molds. Chill in the refrigerator for at least 4 hours, preferably 12.

Cook the bacon in a skillet until crisp. Deglaze the pan with 1 cup water and the maple syrup and reduce until two cups remain. Strain, discard the bacon, and return the syrup to a small saucepan and whisk over high heat for 3 to 4 minutes, until the syrup thickens. Allow to cool, whisking occasionally to make sure the fat does not separate. Once refrigerated, the syrup will thicken further. Bring to room temperature. Unmold the panna cottas onto 8 plates and drizzle with syrup. Sprinkle with cashews and sea salt, and garnish with arugula.


bacon recipe courtesy of: Chef Wylie Dufresne, wd~50, 50 Clinton Street, New York, New York 10002, (212) 477-2900