- Bacon ice cream (has to be done one day before):
- 12 rashers of bacon
- 300ml milk
- 250ml cream
- 20g glucose
- 125g sugar
- 125 egg yolk
- Chocolate mousse:
- 350g dark chocolate (4% cocoa solid minimum)
- 100g milk chocolate
- Pinch of salt
- 220g cream
- 80g milk
- 80g unsalted butter, diced
- 2 eggs
- Hazelnut crumble:
- 250g flour
- 160g butter
- 150g light brown sugar
- 10g salt
- 120g hazelnut, chopped
Bittersweet chocolate with bacon ice cream and hazelnut crumble
Gregory Marchand
20th March 2017
Bittersweet chocolate with bacon ice cream and hazelnut crumble
Here’s my recipe for bittersweet chocolate with bacon ice cream and hazelnut crumble from the menu at Frenchie. This recipe serves eight to 10 people.
Ingredients
Method
Bacon ice cream:
Infuse the bacon in the cold milk for 24 hours.
Keep the infused milk, add the cream and glucose and bring to the simmer. In a bowl, mix the sugar and egg yolk together until they become light and foamy. Slowly pour the hot milk into the yolk and sugar and whisk together. Cook over boiling water whisking until it reaches 83°c. Take it off, chill and freeze.
Chocolate mousse:
Break up the chocolate into small pieces and put in a mixing bowl with the salt and melt over boiling water.
Bring to a simmer over the saucepan and pour over chocolate mix and stir well.
Add two eggs and emulsify using a hand blender or whisk. Fill into a 1litre whipped cream siphon and charge with two NO2 cartridges. Keep in a warm place.
Hazelnut crumble:
Make a crumble by mixing the flour with the salt and sugar. Cut the butter into small dice shapes and start to crumble between your thumb and index finger until the dough is the size of a pea.
Add the hazelnut to the mix.
Put into a baking tray and bake in an oven at 170°c for 20 minutes stirring well every five minutes.
To finish:
Put the chocolate mousse into a bowl and pour a spoon of crumble over the top and place with a scoop of ice cream. Finish with Maldon sea salt.
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