• To make the bacon milk

    In a fryingpan add the bacon and render down until the bacon is properly crispy. Take a saucepan and add the milk and cream. Scrape in the bacon including all the glorious fat and any crispy bits and gently bring the milk to a simmer. Simmer for around 4 minutes, being careful not to boil, then turn off the heat, cover the pan, and leave the bacon to infuse in the milk. Once fully cool, pour into a sealed container and place in the fridge overnight. 

  • To make the panna cotta

    Pour the bacon milk through a sieve capturing all the crunchy bits of bacon. 

    Add the bacon milk to a saucepan and place over a very low heat. Soften the gelatine in water, then add it to the milk. Add the sugar, then once fully dissolve carefully bring the pan to a simmer, stirring constantly so the milk doesn’t catch. 

    Divide the milk mixture between around 6 moulds (depending on how big yours are) and place in the fridge for at least 4 hours until set. 

    In a bowl add some warm water, place each mold in the water for a couple of seconds and then turn out the panna cotta on a plate. Top with more crispy bacon crumbs, honeycomb or some sharp fruit.

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