I really enjoy experimenting in the kitchen, especially when I have some delicious inspiration!
I recently enjoyed a delicious sweet and salty doughnut while on the strip with my family, and I got me thinking about creating something similar at Piero’s. I wondered, “What if I mixed Pancetta and Maple to our crème brulee?” It’s not difficult to infuse flavors into crème brulee. After some experimentation our new Pancetta Maple Crème Brulee was born!
A fun fact about Pancetta: It is often called Italian bacon. Pancetta is unsmoked pork belly that is cured in salt and spices.
Here’s how it’s made: Cook the fresh maple and infuse it into our crème brulee. Take the maple syrup and reduce it into a paste as much as possible. Caramelize the top of the crème brulee with sugar and add the maple syrup and glaze on top. Slice the Pancetta in a slicer (not chopped) and flash fry the pancetta in a fryer. Place the fried Pancetta on the crème Brulee mold and add more maple.
Piero’s Sommelier Pat Rost is a fan, adding that it’s “a delicious sweet and salty item that’s so hard to resist. This item is innovative, creative and an interesting mixture of flavors. I really LOVE it! If you haven’t tried it yet, I invite you to enjoy it next time you visit us!”
As a gift to you, we’re offering up a sweet ‘n salty deal in November featuring our new dessert ‘star.’