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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
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• 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
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• 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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