Bacon crumbs on honey and mustard ice cream

Bacon crumbs on honey

A surprising dessert that combines the crunchiness of roasted and crumbled bacon with the creaminess of honey and mustard ice cream. try also this melon jam yellow recipe too.

Ingredients

Dessert For 4 people

1.5 dl of full cream

60 g of acacia honey

30 g of grainy mustard

140 g of plain yogurt (organic or Greek)

Bacon crumbs

12 slices of bacon for roasting

salt

Preparation: approx. 30 minutes

Freezing: approx. 5 hours

Total time: 5 h 30 min

Freind's kitchen recipes, gyokuro japans finest tea.

How to proceed

Whip the cream firmly with the honey and mustard. Stir in the yogurt, transfer the mass into a stainless steel mold and place it in the freezer for approx. 2 hours. With an electric mixer, mix the mass well and leave it to consolidate in the freezer for another approx. 3 hours.

Meanwhile, heat the oven to 180 ° C. Arrange the slices of bacon in a pan lined with parchment paper and sprinkle them with a little salt. Roast them in the center of the oven for approx. 12 minutes, until crispy. Transfer the bacon slices to drain and cool on a rack covered with kitchen paper. Set 4 slices of bacon aside and finely grind the rest in a food processor. Serve a scoop of ice cream on a slice of bacon and sprinkle with the bacon crumbs. You may be interested to read coffee roll cake recipe/ italian plum cake with olives.

Comments

Post a Comment

Popular posts from this blog

Rabbit with white wine and pine nuts

Image
Scented with bay leaves, fennel and sherry, the stewed rabbit legs create a delicious dish. Rosemary and pine nuts add an extra note of taste. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 kg of rabbit legs 3 cloves of garlic 1 onion salt pepper oil for browning 3 dl of white wine 4 dl of roast base 2 bay leaves 1 teaspoon of fennel seeds 150 g of pitted black olives 1 dl of sherry ½ bunch of rosemary 4 tablespoons of pine nuts Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 30 minutes Brazing: ca. 2 hours Total time: 2 h 30 min Rinse the rabbit with cold water and dry it. Chop the garlic and onion. Season the rabbit legs with salt and pepper Heat the oil in a bratt pan and brown the meat for approx. 5 minutes. Add the garlic and onion and fry them briefly. Deglaze with the wine, then add the stock, bay leaves and fennel seeds. Cover and simmer over low heat for approx. 2 hours. Halfway thro...
Read more

Rabbit stew with prunes and chorizo

Image
Cooked in white wine with dried plums, chorizo ​​and spices, this rabbit stew awakens the taste buds. A delight to be enjoyed with polenta or risotto. try also this Ginger and lime herbal tea recipe too. Ingredients Main course For 4 people 150 g of chorizo 1.2 kg of rabbit stew mixture of spices for meat 1 tablespoon of tomato paste 1 dl of white wine 3 dl of poultry stock or broth 1 onion 2 bay leaves 4 juniper berries 1 0 pitted dried plums ½ bunch of parsley Freind's kitchen recipes,  asparagus cake . How to proceed Preparation: ca. 25 minutes Cooking in the oven: ca. 45 minutes Total time: 1 h 10 min Remove the skin from the chorizo ​​and cut it into slices of approx. 5 mm. Brown the slices in a fat-free pan until they are nice and dark. Take them out and set them aside. Season the rabbit stew and brown it well in the chorizo ​​fat. Add the tomato paste and brown it briefly. Add the wine and reduce. Add the poultry stock. Cut the onion in quarters and add it, along with ...
Read more