Pork Crackling Croquant and Pine Nuts

By corlear

Ingredients

• For the pork crackling croquant:
• 10 oz fondant
• 51/4 oz glucose
• 13 oz pork crackling
• 51/4 oz Isomalt
• For the pork crackling spoon:
• 7 oz pork crackling croquant (see previous step)
• For the pine nut praline:
• 2 oz roasted pine nuts
• 2 tbsp 0.4º olive oil
• 0.1 tsp sheet gelatin (previously rehydrated in cold water)
• For the pine nut mousse:
• 2 oz 35% fat single cream
• 12 g pine nut praline (see previous step)
• To finish:
• 12 roasted pine nuts
• Maldon salt

Details

Servings 10

Preparation

Step 1

For the pork crackling croquant:
1. Grind small amounts of the pork rinds in the food processor in quick bursts, to make sure the oil does not come out and they form a paste.
2. Stir the pork rinds between each burst to make sure that they do not stick to the sides of the food processor.
3. Remove the pork scratching powder from the food processor and repeat the operation.
4. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
5. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
6. Remove from the heat and when the mixture is no longer boiling, add the powdered pork rinds. Stir energetically.
7. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
8. When it is sufficiently cool, cut it into 2 x 2" slices and put to one side to be until you are ready to use it.

For the pork crackling spoon:
1. Line a baking tray with 2 Silpat liners and place the croquant slice between
them. Bake at 345ºF.
2. Leave in the oven for 5 min. Until the croquant has dissolved and then roll out until you get a very thin slice.
3. While it is still hot, put the croquant slice on a piece of greaseproof paper and heat gently in the oven.
4. Remove the Silpat liner and use a tear-shaped mould, around 2¼" long, to cut out the shapes.
5. Heat again and raise the sides to make it into a spoon shape, leaving the widest part as the base.

For the pine nut praline:
1. Blend the two ingredients together in the food processor until you get a liquid praline.
2. Heat a tiny part of the praline and dissolve the gelatin in it. Remove from the heat and mix with the rest of the praline.

For the pine nut mousse:
1. Whip the cream and stir it carefully into the praline, taking care that the mixture does not separate. Put it into an icing bag.

Final Steps & Preparation:
1. Use the icing bag to pipe a small amount of the pine nut mousse in the shape of a tear in the bottom of the spoon.
2. Put a pinch of Maldon salt and three pine nuts on top of the mousse. Serve immediately.