This tantalizing creation is fun and delicious. Served layered in a jar – your guests will be thrilled with the presentation. Set Panna Cotta in jars, top with bacon jam and brioche triangles.
Chef Natasha Schooten, Watermark Beach Resort, Osoyoos
French Toast Panna Cotta – Serves: 4
Prep time 30 minutes
Cooking time 10 to 20 minutes
3 gelatin leaves
250 ml milk
250 ml 36% cream
1 vanilla pod split lengthwise, seeds scraped out
2 tbsp vanilla
1 tsp cinnamon
1 tbsp maple syrup
Soak gelatin in cold water till soft then squeeze excess water out and reserve. Put the milk, cream, vanilla seeds, vanilla, cinnamon, and maple syrup into a sauce pot and heat over medium heat until it simmers and then take off heat and take the pod out of the mix and then whisk in the gelatin. Pour into the ramekins or dishes and let set in the fridge for 2-4 hours or until set
Double Smoked Bacon Jam – Yields: 32 oz
Chef Natasha also suggests that if you are doing brunch then you can use the bacon jam as a condiment for French toast or, if you a super adventurous, then you could warm it and pour it over vanilla ice cream or salted caramel Ice cream!
1.5 lbs double smoked bacon cut into small dice
2 medium onions small dice
¼ cup brown sugar
¼ cup balsamic vinegar
1 tsp pepper
½ tsp salt
Sauté the bacon in a sauté pan until 75% done. Take out of the bacon fat and add in the onions and start to sweat the onions off. Sweat the onions until they start to soften then add in the brown sugar and start to caramelize the onion. Next season with salt and pepper then add in the balsamic vinegar and let it reduce to jam like consistency.
Brioche – Yields: 2 Loaves
4 cups all purpose flour
4 ½ tsp active dry yeast
1/3 cup sugar
1 tsp kosher salt
4 large eggs room temperature plus 2 eggs and 1 egg yolk for the egg wash
½ cup warm milk
1 cup unsalted butter softened
In a stand mixer with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together remove the paddle and attached the dough hook. Mix on medium speed for 2 minutes. Scrape down the sides with a scraper and continue to mix until the dough is firm and elastic. Then scrape down the hook again and turn down to medium speed. Start adding in the butter a few pieces at a time. Next take dough out and incorporate the butter by kneading the dough and then put back in the stand mixer and add the rest of the butter by pieces. When all the butter has been added. With a scraper turn the dough out onto a clean floured surface. The dough will be very moist. Knead it by hand a few times then form into a ball and transfer the dough to a clean bowl. Cover with plastic wrap and let the dough rise in a warm spot for 1 hour. Next turn the dough out onto a lightly floured surface again and knead it and form into a ball, transfer the dough back into the bowl smooth side up and cover tightly with plastic wrap. Refrigerate the dough overnight. Next take the dough out and let it come to room temperature for 2 hours then divided the dough into 2 loaves pans that have been rubbed with butter. Then cover the brioche loosely with plastic and let rise until it had doubled in size. Next make sure your oven rack is in the middle of the oven and the temperature is 375. With the remaining eggs and egg yolk make the egg wash and brush to top of the loaves with it and bake the loaves for 18 minutes or until the internal temp reaches 190 F. Let cool and a wire rack for 10 minutes before taking out of the loaf pan.