sous vide confit of nettle-air cupcakes with truffle bacon foam

It took a lot of work, but I’ve finally made the most trendy food possible.  These molecular gastronomy “cupcakes” infuse the idea of local stinging nettles into an airy foam, which is balanced out by bacon cured in a barrel of black truffles, then finished with salt smoked with chipotle peppers in a cave in Nepal.  The whole thing is vacuum bagged with a tablespoon of rendered duck fat, then cooked sous vide for 5 days.  Optionally, you can garnish with a fresh nettle leaf – the gentle sting of which is a reminder of the frailty of life. 

 

[Happy April Fool’s Day]
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