Brioche with tuppo, bacon, figs and must ice cream

• Chef: Andrea Golino
• Difficulty: For the more experienced
• Time: 60 min of preparation, 20 min of cooking
• Type of Cooking: Baked
• Doses for: 10 people

Ingredients

• 100 g thinly sliced guanciale
• Made with figs

For the brioche:

• 250 g of strong flour
• 25 g of ointment butter
• 60 g of sugar
• 600 g of yolks
• 15 g of brewer’s yeast
• 70 g of milk
• Other yolk and milk to brush

For ice cream:

• 1 l of fresh milk
• 100 ml of fresh cream
• 150 g of yolks
• 250 g of sugar
• 50 g of dextrose
• 5 g of locust bean gum
• 120 ml of cooked must

Preparation

1. A cross of traditions, the brioche with the Sicilian tuppo, the cooked must of Marche and Emilia Romagna … in short, goodness! We put the flour, sugar and yolk in the planetary mixer, begin to work slowly, and add the milk with the dissolved yeast.
2. We increase speed, making stringing well: the dough must be elastic and smooth.
3. Add the butter a little at a time and mix until you have a tense and shiny mass.
4. We form a ball and let it rise at room temperature to triple the volume. We cut most of the dough into parts of 40 grams each, modeling balls: with the thumb, we form a recess in the brioche and, after forming other 1 cm diameter balls, we place them on top, making them adhere well.
5. Let rise until doubled, brush and bake at 190 degrees for 20 minutes.
6. We prepare the ice cream, beating the yolks in a bowl with the sugars until the mixture is creamy and clear.
7. We gradually pour the boiling milk onto the mixture, mixing with a whisk.
8. We transfer everything to the fire, at moderate heat, stirring constantly, bring to a temperature of 85 degrees, remove from the heat, add the cream and cool as quickly as possible. Incorporate the cooked must into the cream, then keep in the ice cream maker.
9. For the finish, we cut the brioche diagonally, we make it with a spoonful of fig jam, a slice of crispy bacon and a scoop of cooked must ice cream.