For the Mad Scientist Fair, I wanted to create something original and experiment with Molecular Gastronomy. I decided to mix sweet with savory and make Dippin Dots for the bacon enthusiast. These little dots of bacon perfection have a smokey but sweet flavor. They taste exactly like bacon with a tiny hint of maple syrup.
Please use caution when handling Liquid Nitrogen. It is extremely cold -- at it's boiling point it is -321°F. If it comes in contact with your skin, mouth or eyes, it could cause frostbite. I recommend using safety gloves and goggles.
Step 1: Ingredients & Equipment
Step 2: Make the Bacon Ice Cream Base
Next, whisk eggs, sugar & salt in a bowl. Then gently whisk in 1/4 cup bacon syrup. Whisk 1/2 cup of the hot cream mixture into the bacon/egg yolk mixture.Repeat three times, whisking in 1/2 cup of the hot cream mixture each time. Next, return mixture to the pot with the remaining hot cream and raise the heat to medium low. Stir frequently for 5 minutes or until the hot cream mixture coats the back of a spoon. Strain mixture into a bowl and set aside for 20 minutes.
Step 3: Fill Marniade Injector & Squeeze Bottles
**Remove the needle tip before squeezing into the liquid nitrogen. Removing the needle tip will result in more uniform droplets**.
Step 4: Make the Dippin Dots
You can remove your safety gloves now. The technique requires that you move quickly, but also methodically. Using your marinade injector or squeeze bottles, hold the tip very close to the surface of the nitrogen and carefully squeeze out a drop a little smaller than a juniper berry. Each drop should be about the same size. Move about 1/2'' each time your squeeze a new droplet so that the drops don't land on top of each other.
Step 5: Little Dots of Bacon Bliss!
Step 6: Conclusions
The large saute pan I used to make the final Dippin Dots was the perfect vehicle for this project. It allowed adequate space for the droplets to form. Removing the needle tip allowed for more control over the injector and uniformly shaped dots.
In the future it would be interesting to try pouring the ice cream base through a colander into the nitrogen.
Any feedback or suggestions welcome!