Bramley And Parsnip Shots With Bacon And Cider Foam

Bramley And Parsnip Shots With Bacon And Cider Foam

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Course: Main


  • Bacon and cider foam

  • 10g butter

  • 100g smoked bacon (chopped)

  • 30g shallots (chopped and blanched)

  • 100ml cider

  • 100ml cream

  • 1 leaf gelatine

  • 100ml water

  • Salt and pepper


  • Put a little butter in a pan and sweat off the bacon and shallots.
  • Deglaze with the cider and reduce completely.
  • Add the cream and water and simmer for 10 minutes very gently to infuse.
  • Pass the cream from the solid ingredients into a clean pan and reheat.
  • Dissolve the gelatine leaf into the bacon and cream.
  • Whisk in the butter then foam into a light consistency.
  • Into a glass pour some of the Bramley and parsnip soup to approx two thirds of the way up.
  • Add a couple of black pudding croutons into this if you wish.
  • On top of the soup, spoon some of the bacon foam, it will sit on the top creating two distinct layers.
  • Drink the soup through the foam. Excellent as a small appetiser or amuse bouche!

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