“Sour Cherry and Cilantro Sorbet,
Bacon Caramel Dipped Cornbread,
Mole “Soil”, and Pineapple and Avacado Anglaise”
This is a dish that I have been wanting to make for a while. I have had a version of this written down, but I have not had time to make it until now.
I served a smaller version of this for the dessert amuse and the guests, all of the staff, and I were really shocked by the flavor combination. It was completely devoured by everyone.
The micro green garnish is basil cinnamon and the cornbread is seasoned with cinnamon and cumin. The tuile on top is bacon caramel and cocoa nibs.
That looks great! How did you make the bacon caramel bacony? Did it have pieces of bacon in it, like bacon brittle does, or did you just use bacon grease in making it?
I am more interested in the mole soil
house cured and smoked bacon in simple syrup = caramel 340F b4 this temp pull out bacon so it does not burn. keep caramel crunchy dip and eat.
soil is chocolate torte and bacon caramel crunchies with cumin cayanne, paprika and others, sugar
Thanks! My freezer is full my home cured and smoked bacon, so I will try that tonight.