Caramelized fig sorbet: fresh figs, a blend of white peach & tangerine dark balsamic vinegars, sweet Pedro Ximenez sherry, Ceylon cinnamon, salt, brown sugar; blended with a brown sugar simple syrup, vanilla paste and white pepper; bacon brickle made from brown sugar toffee & finely diced Nueske’s bacon
Brulee beads on top made from Bourbon Barrel smoked demerara sugar
Roasted fig & bacon jam: Some of the figs from the above, chopped with lardons of Nueske’s bacon & black pepper
Cone: Pure Nueske’s bacon