Bacon cream/emulsion

25 grams	bacon grease / fat
20 grams	egg white
10 grams	sushi vinegar
15 grams	ice cubes
3 grams	salt
5 turns	black pepper
70 grams	sunflower oil

First mix the bacon & shallot fat together with the egg white, the sushi vinegar, the ice cubes, the salt, 5 turns of black pepper and the sunflower oil. Now blend this till it’s a smooth emulsion. Let it set in your fridge for at least 30 minutes to let it firm up at bit.

Recipe used in kale meringue amuse