I am really excited about this month’s Salt theme. Initially, Mister and I were fairly confident that we could bake our first macarons. But as usual time flew by us. We realised that time was not our side and had no time to practice. So instead of fearing that it could all end up disastrous, I ended up taking a much safer route but still absolutely delicious.
There are different parts to the recipe but is totally worth it. I had a lot of fun tasting testing it along the way.
Salted caramel brittle (Recipe taken from the Salt Book)
- 100g sugar
- 3/4 tsp of fleur de sel
Salted caramel ice cream (Recipe taken from the Salt Book)
- 500ml full cream milk
- 300g sugar
- 60g of salted butter
- 1/2 tsp of sea salt
- 1 cup double cream
- 5 large egg yolks
- 3/4 tsp of vanilla extract
- 1 portion of salted caramel brittle (above)
Salted candied bacon (adapted from David Lebovitz)
- 5 strips bacon
- 2 tsp demerara sugar
- 1/2 tsp of sea salt
Salted caramel brittle
- Cover a baking tray with a silicone mat or lightly grease it with oil. Place the sugar in a medium size saucepan and heat without stirring over a moderate heat
- When the edges of the sugar begin to melt, gently stir the liquefied sugar into the center of the pan until all sugar has dissolved. Continue to cook, stirring occasionally until the sugar is a caramel colour
- Work quickly, sprinkle the fleur de sel over the caramel without stirring and then pour the caramel on a baking tray, tiling and rotating until it forms a thin even layer
- Set aside to cool and harden
Salted caramel ice cream
- Caramelise the sugar the same way as the salted caramel. Remove from the heat and stir in the butter and salt. When the butter has melted, gradually whisk in the cream
- Set half the milk in a bowl over ice. Pour the other half into the caramel and set back on the heat. Whisk the egg yolks. Pour a little hot caramel over the egg ylk and whisk. Then slowly pour the heated egg yolks into the saucepan and stir constantly until the mixture thickens
- Strain the custard through a fine sieve into the chilled milk, add the vanilla and stif frequently until the mixture cools
- Chill it in the fridge for about 4 – 6 hrs, then churn in an ice cream maker
- Break the salted caramel into small pieces and stir quickly through the churned ice cream
- Back to the freezer
Salted candied bacon (Recipe adapted from David Lebovitz)
- Preheat oven to 200C. Lay the strips of bacon on aluminum foil shiny face up
- Sprinkle all the sugar evenly amongst all 5 strips of bacon and do the same with the salt
- Bake for about 12-16 mins. You need to keep watching and make sure it does not burn. About mid way through, flip the bacon strips over and cook it till until it is as dark as mahogany. Remove and cool down on a wire rack
The end product – So delicious. May I suggest to double the number of candied bacon. I had one too many! It was so moorish.
I had difficulty taking the photo. The ice cream melted too quick for me. But can I present to you salted caramel ice cream with salted candied bacon and hope you enjoy it as much we did.
Sorry folks. I wish I had a better photo But you have to trust me on this. It is so so good. I will be making this again very soon. But most likely a variation of this.
By the time this is posted, Mister and I are most likely in Waipara Valley. I hope to be able to go through all the blog post when I can spare the time. Thanks again for joining me. This must be one of my favourite theme. I love salt and exploring with salt. Pretty sure there will be more salt related recipes in the new year.
And please check out what the rest made!