Bacon Sugar Glass

1. Slice the bacon thinly, then cut into thin strips.
2. Fry in oil.
3. Drain and dry for 4-5 hours on a kitchen towel under a heat lamp or in a drying oven until all surplus fat and moisture have disappeared.
4. Grind the bacon into a powder.
5. Combine with isomalt at a ratio of 1:3.
6. Push through a sieve onto a silicone mat and caramelise in a 200°C oven for 6-8 minutes.
7. Let cool slightly, just until still shapeable, then cut into strips and roll into tubes.

Serving suggestions: As a component in a starter (e.g. with asparagus, squab or crab), in an entremets course with scallops, or in a composition with langoustine, eggplant and green herbs.

(Makes about 250 g.)