Smoked bacon chantilly

Smoked bacon chantilly

By
From
French Lessons
Makes
200 ml
Prep
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50g smoked bacon or pancetta
100ml cream, chilled
few drops lemon juice
salt
pepper

Method

  1. Finely mince the bacon and fry in a hot pan for 1 minute. Drain on paper towels and allow to cool.
  2. Use a balloon whisk to whip the cream until it thickens to the ribbon stage; i.e. if you lift the whisk above the cream it will fall onto the surface and hold a ribbon shape. You can whip the cream in an electric mixer, but it is harder to gauge the correct consistency.
  3. Fold in the remaining ingredients and continue to whip the cream to soft peaks. It should be soft and fluffy, but fairly firm. Chill until ready to use and use within 24 hours.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again