Pear and Bean Jelly with Bacon

Today we cook with friends! When shopping on Fridays at the organic market, I spontaneously picked up some broad beans, because they met with frowns from our guests in advance. But broad beans are so delicious! The only way to inspire them is to let them try them… I didn’t have a plan at that moment, just an amuse gueule.

After cleaning at home remained only

• a handful of split thick beans

left. I quickly blanched them in 3 minutes, rinsed and drained, then cooked in butter for a few more minutes. Drained again. At the same time I cook

• 1 medium potato, finely diced
• 100 ml oat cream (cream substitute, an experiment of the missus. Cream does it also)
• 2 sprigs of savory
• a little water

together to a béchamel-like mass and add the beans. The savory goes out, it has released its aroma well. Now quickly

• dissolve 1 sheet of gelatine

dissolve and add to the warm mass, then fill everything into portion glasses and let it set.

Now for the pear jelly. I puree

• one peeled pear
• 3 tablespoons pear syrup
• juice of 1/2 lemon
• 100 ml water

with a magic wand mixer and heat the mixture slightly. Here I add

• 3 sheets of gelatine

and pour the warm paste into a shallow bowl lined with cling film, creating a mirror about 1cm thick. The jelly tastes nicely of pear and solidifies overnight.

The next day I take

• 4 thin slices of smoked bacon

and dry them in the oven at 75° for about 90 minutes.

I cut the pear jelly into cubes and add them to the set bean and potato mixture along with the bacon. This should be taken out of the refrigerator 2 hours before eating!

Let’s see if I can convince with this….

small glass with potato-broadbean ragout, long fried bacon and small jelly dices