FAIRWAY, KS (KCTV) -
FIZZY FRUIT (Carbonated)
BACON MOLTEN LAVA CAKE:
- Fill you whipper (or siphon) with fruit, preferably fruit which has a cut, wet surface to allow the carbon dioxide to dissolve in the water/juice.
- Screw on top as instructed by your whipper manufacture
- Charge with one soda charger (two if you have the 1 L whipper)
- Optional : Leave in fridge over night
- Release pressure with valve (Important!)
- Unscrew top and serve immediately!
- 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces
- 10 Tbsp. butter
- 1-1/2 cups plus 1 Tbsp. powdered sugar, divided
- 1/2 cup flour
- 3 whole eggs
- 3 egg yolks
BACON & EGG ICE CREAM: For the candied bacon:
- HEAT oven to 425ºF.
- GREASE 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
- MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
- BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with Bacon & Egg Ice Cream
For the ice cream custard:
- 5 – 6 strips bacon
- 2 teaspoons light brown sugar
- 3 tablespoons (45g) salted butter
- 3Ž4 cup (packed) light brown sugar (140g)
- 23Ž4 (675ml) cup half-and-half
- 5 large egg yolks
- 2 teaspoons dark rum or whiskey
- 1Ž4 teaspoon vanilla extract
- optional: 1Ž4 teaspoon ground cinnamon
If using Dry Ice:
- To candy the bacon, preheat the oven to 400F (200C).
- Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
- Sprinkle 11Ž2-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
- Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
- Once crisp and cool, chop into little pieces, about the size of grains of rice.
- To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
- In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
- Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon.
If using other Ice Cream Devices:
- Use Gloves and place dry ice in a plastic bag, cover both sides with a towel and hammer or crush ice into a powder
- Pour custard mixture into mixing bowl on medium speed
- Slowly pour in dry ice dust 1 tablespoon at a time
- Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
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