Belgian Bacon Pudding. A recipe from IBM’s Watson SuperComputer.
At a recent event with IBM at The Griffin, the Incogvino JHB team got to experience some cognitive cooking (and human wine pairings). The recipe below was generated by Watson, IBM’s SuperComputer.
Inputs used to generate this recipe:
- Primary ingredient: Bacon
- Primary style: Belgian
- Unique recipe, never seen before.
Pairs with: We don’t know! The Chef changed this course because he just didn’t “get” the flavours. Thankfully we forced him to bring out his trial dishes. Tres #YUM! What pairs with bacon?
Belgian bacon and porcini mushroom pudding
500ml cream
110g bacon: rendered, fat reserved
porcini mushroom powder: 2 teaspoons
ground black pepper: 1/4 teaspoons
granulated sugar: 3/4 cup
egg yolks: 2
sheet gelatin : 4 pieces, in cold water
500ml buttermilk
unsalted butter: 7 tablespoons
almond flour : 1/2 cup, finely ground
all-purpose flour: 1/2 cup
fine sea salt: pinch, more as needed
Icing sugar,: 1 1/4 cup, more as needed
large egg whites: 4
extra virgin olive oil : 2 tablespoons
orange: juice and zest of one
honey: 1 tablespoon
ground cumin : pinch
ground caraway: pinch
golden raisins: 1/2 cup
dried figs: 1/2 cup, stem tips removed and roughly chopped
Method
Make the bacon-porcini pudding, gently heat the cream to approximately 65˚C; add the warm rendered bacon and fat and infuse for at least 4-6 hours, chilled. After infusing, strain the cream and discard the bacon and congealed fat solids. Add the mushroom powder and black pepper and bring to a boil. Meanwhile, whisk together the sucrose and egg yolks. Temper the hot cream into the yolk mixture and return to low heat, cooking just to 85˚C Remove from heat and add the gelatin. Temper the mixture into the buttermilk and blend well with an immersion blender. Divide into glasses or serving dishes and chill to set.
Next, prepare the walnut financier. Gently cook the butter to a light brown color and reserve warm. Combine the dry ingredients; in another large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk in the flour mixture
Slowly whisk in the warm butter, followed by the olive oil, ensuring complete emulsification;chill. Divide the mixture into silicon baking molds; bake at 150˚C until lightly browned and cooked through. Cool and break the financier into small pieces.
To prepare the spiced fruit compote, combine the orange juice and zest, honey and spices and gently warm. Pour the orange-honey mixture over the raisins and figs and macerate several hours, chilled.
To assemble, divide the dried fruit mixture among each set pudding and top with the torn financier pieces. Garnish with a few grains of Maldon salt and a dusting of icing sugar.