Recipe for smoked bacon royale and Jerusalem artichoke spaghetti
Blend everything together with the eggs. Pour into your molds and bake in a water bath in a preheated oven at 170°C for 25-30 minutes.
Ingredients · Servings 4
- vegetables
- milk
- creme
- thin slices of bacon
- lard fine
- lard powder.
- 1g agar agar
- 100g of smoked bacon,
- 15 cl of liquid cream,
- 1 egg
- 1 egg yolk
- 1g agar agar
Method · 1 h 17 min
- Peel and chop the vegetables, then cook them in the milk and cream. The liquid should completely cover the Jerusalem artichokes. Cook for 15-20 minutes. Blend to a purée, then season with salt and pepper.
- Measure the amount of puree you obtain to determine the amount of agar agar needed (for 100ml - 1g of agar agar)
- Add the gelling agent, then bring to a boil and cook for another 2 minutes. Spread onto a flexible baking sheet (like a Silpat) and let the jelly set in the refrigerator. Set aside.
- Smoked bacon royale: - 100g smoked bacon - 15cl liquid cream - 1 egg - 1 egg yolk Heat the cream and bacon, then let it infuse for 10 minutes.
- Blend everything together with the eggs. Pour into your molds and bake in a water bath in a preheated oven at 170°C (340°F) for 25-30 minutes.
- Bacon breadcrumbs: Grill thin slices of bacon in a hot pan. Absorb the excess fat with paper towels, then blend to obtain bacon powder.
- Assembly: Unmold your royale in the center of the plate. Carefully cut thin strips from your Jerusalem artichoke jelly. Arrange them around the royale. Warm in a hot oven or microwave. Add the bacon breadcrumbs.
