Treacle and chilli cured bacon with dark chocolate ice cream & cinnamon tuile

By YOU Digital
03 July 2019


Preparation: 35 Min | Cooking: 8 Min | Serves 6

Delicately sweet and spicy, this dish artfully crafts bacon into a #JustDelicious dessert with a difference! 


Cured bacon

200g Eskort Rindless Streaky Bacon 

250ml (1c) treacle sugar 

1 red chilli, finely chopped 

30ml (2T) coarse salt 

60ml (¼c) gin 

Cinnamon tuile

1 large egg 

50g soft butter 

50g castor sugar 

50g cake flour 

1 pinch salt 

2,5ml (½t) vanilla essence

2,5 ml (½t) ground cinnamon 

 Dark chocolate ice cream

1 L (4c) dark chocolate ice cream 

125ml (½c) black sesame seeds 

handful micro herbs or edible flowers

Cured bacon

  • Add the treacle sugar, chilli, salt and gin to a small bowl and mix well.
  • Pour the sugar mixture onto a baking sheet, arrange the bacon rashers on the baking sheet, covering completely with the sugar mixture. 
  • Cover with a sheet of wax paper then place an empty heavy-based pot on top of the bacon.
  • Marinate the bacon for 20 minutes then remove from the sugar mixture.
  • Using kitchen towel, dry the bacon and wipe off the sugar crystals.

Cinnamon tuile

  • Preheat the oven to 180°C. Mix all the ingredients in a small bowl until a smooth paste forms.  
  • Grease the back of a baking sheet with nonstick cooking spray. 
  • Spoon the tuile batter into a piping bag then pipe tablespoon-sized dollops on the back of the baking sheet. 
  • Using a spatula, spread out the batter then bake for 8 minutes or until the edges are light brown.
  • Remove immediately and set aside to cool. 

 Dark chocolate ice cream

  • Place a large tablespoon of sesame seeds in the centre of a dinner plate followed by a scoop of the ice-cream.
  • Fold two rashers of bacon and place on either side of the ice cream. 
  • Gently balance a tuile biscuit between the ice cream and bacon. Garnish with micro herbs or edible flowers and serve.

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