Nitro-Scrambled Egg and Bacon Ice Cream, Pain Perdu, Tea Jelly
Specialty Equipment: electric slicer, syringe, vacuum machine, fine digital scale
Specialty Ingredients: skimmed milk powder, malic acid, gelatin 170 Bloom, liquid nitrogen
Dish as in The Fat Duck:
Liquid nitrogen part 2. Egg and bacon ice cream. Possibly the most famous dish of the Fat Duck. Known around the world. I can understand why. Here’s an at home version.
Two things had to be made 24 hours in advance of eating the dish: (part of) the custard base for the ice cream and the candied bacon. The latter needed to be very thin slices, made by cutting a frozen block of bacon on an electric slicer. I’m sort of done with stepping into a shop, making a ‘strange’ request and have eyes stare back at me in amazement. Luckily my friend, the guy cooking the liquid nitrogen recipes with me, owner of three burger joints in Amsterdam, could slice bacon for me. It was not frozen prior to cutting, but still very thin.
With bacon slices at hand you have to vacuum pack them for a few hours with either a sugar syrup or maple syrup (see the rest of the paragraph), unpack them, brush them with maple syrup and dry them for 24 hours. I put it in the (possible) discrepancies post, because reading the recipe, it is unclear if you have to vacuum pack the bacon with sugar syrup or maple syrup. Prior to the vacuum pack instruction the recipe asks to make a sugar syrup, but later on there is no mentioning what to do with it. I read the first maple syrup as sugar syrup, hoping they made a typo.