Bacon panna cotta recipe

• 100 g (3.5oz) crushed crunchy nut cornflakes
• 100 g (3.5oz) crushed cookies
• 100 g (3.5oz) caramelised walnuts
• 4 rashers smoked back bacon
• 500 ml (17.6fl oz) milk
• 300 ml (10.6fl oz) double cream
• 800 ml (28.2fl oz) bacon milk (see above)
• 100 g (3.5oz) sugar
• 3 gelatin leaves
• 100 g (3.5oz) maple syrup
• 100 g (3.5oz) butter
• 100 g (3.5oz) double cream
• 10 g (0.4oz) bacon crumb (see above)

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. 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. Cover with cling film and leave to cool.
4. Once cool transfer everything into a sealed container and store in the fridge overnight.
5. The next day, pass the milk though a fine sieve, and measure out 800 ml.
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. Add the sugar, stir, pass again though a fine sieve, then leave to cool slightly.
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. For the bacon crumb: mix all the ingredients together by hand.
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. Top with a layer of caramel sauce and bacon crumb.

crunchy nut cornflakes, cookies, walnuts, rashers, double cream, bacon milk, sugar, gelatin, maple syrup, butter, cream, bacon

Taken from www.lovefood.com/guide/recipes/19948/bacon-panna-cotta-recipe (may not work)