The latest episode of Avec Eric was all about cured pork products and saw chef Eric Ripert travel to Tuscany to sample lardo and check out the curing process.
Back at the Le Bernardin kitchen, executive pastry Michael Laiskonis demonstrated the "Fig-Bacon," a dessert composed of caramelized mission Figs, red wine caramel, hazelnuts, a "goat cheese fondant," and bacon ice cream. The ice cream is made by infusing bacon flavor from rendered lardons in milk. "It's almost like a tea of bacon," said Ripert after sniffing the infusion.
Video: Michael Laiskonis' Bacon Dessert