Bacon panna cotta recipe

1. 1

   For the bacon milk: fry off the bacon in a deep saucepan until there is a sufficient build up of sticky, crunchy, lovely bacony bits stuck to the bottom of the pan.

2. 2

   Once you have enough pour in a small amount of the milk and stir until the pan is clean, then add the rest of the milk and bring to a gentle simmer.

3. 3

   Cover with cling film and leave to cool.

4. 4

   Once cool transfer everything into a sealed container and store in the fridge overnight.

5. 5

   The next day, pass the milk though a fine sieve, and measure out 800 ml.

6. 6

   Soften the gelatin in a glass of cold water, then add it to the milk and, using a small saucepan, bring it to a gentle simmer stirring all the time.

7. 7

   Add the sugar, stir, pass again though a fine sieve, then leave to cool slightly.

8. 8

   For the caramel sauce: cook down the maple syrup and butter in a pan; once melted, add the cream and stir to make a maple caramel sauce.

9. 9

   For the bacon crumb: mix all the ingredients together by hand.

10. 10

    Divide the milk mixture between 4-8 moulds or glasses (depending on how big yours are) and set in the fridge for at least 4 hours.

11. 11

    Top with a layer of caramel sauce and bacon crumb.

* Per serving · 4 servings · Values may vary.