Pecan & Bacon Swiss Roll
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Pecan Sponge Swiss Roll with Bourbon-Maple Caramel and Pecan-Bacon Crumb
Joyce's American road-trip-inspired twist on pecan pie: a Swiss roll with a pecan sponge filled with cream, maple and bourbon caramel, and a pecan nut and bacon crumb, served with a pecan tuile, crushed praline, and a maple syrup and bourbon caramel sauce.
Joyce: "I've taken my inspiration from my travels across the USA. I've been fortunate enough to have road trips and I've done 48 states of America and tried pecan pies in many a state. So I'm making a Swiss roll with pecan nut in the Swiss roll, a caramel sauce inside, and I'm going to be making a pecan nut and bacon crumb."
Joyce: "I'm very proud of my dish and the feedback that I got. Some of the critique I totally agree with. I could have got away with putting much more bacon in there."
Anna: "Your sponge is beautiful. It's light, it's fluffy. I'm enjoying the chopped pecan in the centre. Your bourbon and maple sauce is creamy, it's luscious, it has a hit of alcohol. If a pecan pie can inspire you to make this, I'm very curious of where else you're going to take food."
Grace: "Joyce, I have to say this is a really very good idea. I think at the moment we have an abundance of sweet, and I'd like to have tasted more of the bacon so that there was just a bit more saltiness to it."
Jimmy: "The pecan just comes roaring through every element of it. The beautifully crisp tuile and the sponge as well. I said celebrate a nut, and you have done that, and you've done it in a really effective and impressive way. So well done."
