Maple Mousse Towers With Strawberry Confit & French Toasted Pound Cake In Hazelnut-bacon Lace Bowls Recipe

Ingredients

  • Hazelnut Bacon Lace Cookie Bowls
  • makes 7-9 cookie bowls but you only need 4 for this recipe
  • 1/2 cup plus 2 tablespoons finely chopped pecans
  • 1/4 cup all-purpose flour
  • 2 ounces (1/2 stick) unsalted butter, softened
  • 1/4 cup packed dark brown sugar
  • 1/4 cup light corn syrup
  • 1 Tablespoon finely chopped, partially cooked bacon
  • ------------------------------------------------------------------------------
  • French Toasted Pound Cake Circles
  • 4 3-inch circles cut from 4 1-inch slices of your favorite homemade pound cake,
  • 2 eggs
  • 1/4 cup heavy cream (You can use half and half or milk)
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • Maple syrup to brush cake circles
  • --------------------------------------------------------------------------------
  • Maple Mousse
  • 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
  • 4 large egg yolks
  • 1 package (7g/1 tbsp.) unflavoured gelatine (I added an extra 1/2 teaspoon since I was pouring to mold)
  • 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
  • -------------------------------------------------------------------------------------------
  • Strawberry ‘Confit’ Filling
  • 6 fresh strawberries, stemmed and diced finely
  • 1 teaspoon granulated sugar
  • 2 teaspoons finely diced, candied bacon
  • 1/2 teaspoon powdered gelatin, dissolved in 1 scant Tablespoon of cold water
  • freshly ground black pepper, about 1 or two grinds.

Description

Towers Of Creamy Maple Mousse Filled With Strawberry Confit On Top Of French Toasted Pound Cake, Nestled In A Crispy, Sweet, Smokey Hazelnut Bacon Lace Cookie Bowl. FOR THE…

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