Livar bloedworst met spekjam, koffie, Manjari chocolade, vanille ijs en bergamot

Baked Livar blood sausage with bacon jam, vanilla ice cream, Manjari chocolate, maple-coffee sauce and bergamot

We hear you think: ‘Blood sausage in a dessert?!’. But nothing could be further from the truth. The contradictions of hot, cold, sweet and savoury works surprisingly well in this dish. The freshness of the bergamot totally balances it out. So: Think out of the box and blow your guests away with a dessert they definitely won't expect. It is not difficult to make, but does require some preparation.

Ingredients (for 4 persons)

For the bacon jam (after recipe from The Forest Side in Grasmere)

For the maple-coffee sauce

For the chocolate disc

Other trimmings

First make all the individual components. For the bacon jam, fry the smoked Livar bacon cubes together with the shallot and garlic until crispy in the pan. Once everything is crispy, add the brown brown sugar. Let this caramelise very briefly and deglaze with the coffee. Boil in until the liquid is completely gone. Let cool very briefly and blend finely in a blender and make lukewarm shortly before serving.
For the maple coffee sauce, boil 200 millilitres of coffee and 50 grams of maple syrup to make a thick sauce. Warm just before serving and then add some bergamot juice to taste.
For the chocolate slices, heat the Valrhona callets (available at the better delicatessen) au bain marie: This is a cooking technique in which ingredients are heated indirectly in a bowl over a pan of hot water. Once the chocolate has melted, pour it out onto a flat baking dish. Make sure you cover the bottom of the baking dish with plastic wrap, otherwise the chocolate will stick to the bottom. Chill the chocolate back in the fridge or freezer for a few hours. Once the chocolate has cooled completely, cut it out with a cutting ring the same diameter as the pudding. Before serving, sprinkle some matcha powder on top.
Build up the dish. Fry the Livar black pudding in Livar lard until crispy. Then spread a little of the bacon jam over the surface of the pudding. Add a little Oreo crumble on top. Make 4 quenelles or balls of the vanilla ice cream and place on top of the Oreo crumble so it stays firm. Top with the slice of Valrhona chocolate and finish with the maple coffee sauce. Finally, grate some bergamot grater over the dish. You can get bergamot at the better specialty vegetable shop.