Treacle and Chilli Cured Bacon with Dark Chocolate Ice-cream & a Cinnamon Tulle

Prep Time

35min

Cook Time

8min

Total Time

43min

Serves

6

Ingredients

Ingredients cured bacon:
200 g Eskort Rindless Streaky Bacon
1 cup treacle sugar
1 red chilli, finely chopped
2 tbs coarse salt
¼ cup gin
Cinnamon tulle:
1 large egg
50 g soft butter
50 g castor sugar
50 g cake flour
1 pinch salt
½ tsp vanilla
½ tsp cinnamon
Serving ingredients:
1 L dark chocolate ice cream
½ cup black sesame seeds
Micro herbs or edible flowers

Method

Combine the treacle sugar, chilli, salt and gin in a small mixing bowl and mix well.
Pour the treacle mixture into a flat tray, lay the bacon rashers on the sugar and press the bacon into the sugar to coat it completely.
Place something heavy on top of the sugar and bacon and allow to cure for 20 minutes.
After 20 minutes, remove the bacon from the sugar and wipe off the sugar and dry with a paper towel.
Preheat the oven to 180°C.
Combine all the ingredients in a small mixing bowl until a smooth paste forms.
Spray the back of a baking tray with cooking spray.
Place the tulle batter into a piping bag and pipe the batter in tablespoon sized dollops onto the back of the baking tray.
Flatten the batter by spreading with a spatula and bake in the oven for 8 minutes (the edges will be light brown). Remove immediately and set aside to cool.

Serve

Place a large tablespoon of sesame seeds on a plate and place a scoop of chocolate ice-cream on the sesame seeds.

Fold up two rashers of bacon and place them next to the ice cream.

Balance a tulle biscuit between the ice-cream and bacon.

Garnish with micro leaves or edible flowers.

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