Ingredients
Method
-
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.
