Amedei dark chocolate entremet centred with a smoked bacon caramel, by William Curley

William Curley's Amedei dark chocolate entremet centred with a smoked bacon caramel and served with apricot compote and lemon thyme ice-cream
was created to showcase Dingley Dell Pork's products as part of the supplier's ‘Flying Visits' roadshow dinners. It was accompanied by an Elysium Black Muscat wine from California's Quady Winery.

For more information see our feature, http://www.catererandhotelkeeper.com/flyingvisits" target="_blank" rel="noreferrer">Dingley Dell Pork Flying Visits roadshow dinners,](http://www.caterersearch.com/Articles/15/06/2012/345249/dingley-dell-porks-flying-visits-roadshow-dinners.htm) and view the Dingley Dell video and pictures at [www.catererandhotelkeeper.com/flyingvisits.

INGREDIENTS
(Serves 12)

For smoked bacon caramel 250g sugar
160g whipping cream
200g unsalted butter
40g glucose
½ vanilla pod
75g smoked bacon, fried (dark in colour)

For the tuile 50g back fat
150g Isomalt
5g salt

For the bacon crumbs 150g smoked bacon (fatty bits)
50g sugar

For the chocolate mousse 250ml milk
60g egg yolks
45g caster sugar
450g whipping cream
320g 70% chocolate

For the chocolate sponge 90g egg whites
90g caster sugar
110g egg yolks
75g flour
15g cocoa powder

For the lemon thyme ice-cream 500ml milk
1 vanilla pod
15 picked lemon thyme sprigs
125g fresh whipping cream
50g caster sugar
137 egg yolks
75g caster sugar

For the apricot compote 250g apricot purée
35g sugar
7.5g pectin
½ vanilla pod
500g apricots (halved and chopped)

For the dark chocolate glaze 175ml water
225g caster sugar
75g cocoa powder
125g whipping cream
14g gelatine

METHOD

To make the smoked bacon caramel, boil cream, add bacon and vanilla pod, and allow to infuse for two hours. Strain cream and bring to the boil. Make dry amber caramel with the sugar and glucose. Take off stove. Gradually add the warm cream. Mix well and remove from the stove. Add the butter piece by piece. Combine well and allow to cool. Keep in an airtight container until assembly.

To prepare the tuile, blend ingredients in a blender. Sieve on to a silpat mat. Bake in between silpat and tray.

Prepare the bacon crumbs by cooking bacon until crisp. Add sugar and caramelise. Cool and blitz.

To make the chocolate mousse, finely chop the chocolate and place into a mixing bowl. Place the milk into a pan and bring to the boil. Simultaneously whisk together the egg yolks and sugar until the mix becomes light in colour. When the milk has boiled, add half on to the egg yolks and sugar mixture and mix thoroughly. Add all back into the pan, cook on a low heat stirring continuously until the mixture reaches 82°C to 84°C. Take off the heat and pass through a fine sieve on to the chocolate. Using a spatula, mix until the mixture becomes smooth and emulsified. Leave to cool. Place the whipping cream into a machine bowl and whisk until soft peaks form. Carefully fold the whipped cream into the cooled chocolate base. Use immediately.

For the chocolate sponge, preheat oven to 180°C. In a mixing bowl, whisk egg whites, gradually adding the sugar and increasing the speed, until you reach a soft peak meringue. Add the beaten egg yolks. Fold in the sifted flour and cocoa powder. Spread the mixture on a 25cm x 30cm tray lined with a non-stick baking mat. Bake in the pre-heated oven for 15 to 18 minutes or until the top of the sponge springs back when pressed.

To make the ice-cream, boil the milk. Once boiled pour into a container with the lemon thyme and infuse overnight. Split and scrape the vanilla pods. Place the strained milk, fresh whipping cream, vanilla pods and 200g of caster sugar in a pan. Whisk the egg yolks and the 300g of caster sugar together until light in colour. Bring the milk and cream to the boil. Pour half of the boiled milk and cream over the egg yolk mixture, whisk and transfer back into the pan.

Over a gentle heat with continuous stirring cook the mixture to 82°C to 84°C (until the mixture coats the back of the spoon) take off the heat and pass through a fine sieve. Cool rapidly over an ice bain-marie. Place in a container and leave overnight in the fridge. Churn in an ice-cream machine according to manufacturer's instructions.

Prepare the apricot compote by boiling the apricot purée with vanilla. Rain in pectin, sugar and cook out. Add chopped apricots. Allow to cool.

To make the dark chocolate glaze, sieve the cocoa powder. Soak the gelatine in cold water and, once soft, strain off the excess water. Boil together the water and caster sugar. Continue to boil on a low heat for two to three minutes. Add the cocoa powder and the whipping cream. Re-boil and simmer for four to five minutes. Remove from the heat and add the pre-soaked gelatine. Mix in. Pass through a fine sieve and cool.Store in the fridge until needed.

To assemble, have the caramel and sponge ready before making the mousse. Once the mousse is made, line your moulds with it ensuring there are no air pockets. Place a layer of sponge in the mould. Pipe a generous amount of caramel on top then top with another layer of sponge. Fill the mould with more mousse, scrape flat and freeze. Once completely frozen, de-mould and place on a wire rack. Pour slightly warmed glaze over the top of the de-moulded entremet, shaking off any excess glaze by tapping the tray gently on the table. Allow to defrost. Place the entremet on to plates, add a generous amount of compote. Sprinkle bacon crumbs around and place the ice-cream on top. Finish with two shards of the tuile