Preparation: 10 minutes | Total Time: 15 minutes | Serves 4
• 4 rashers of smoked bacon, finely sliced
• 2 slices of semi-salted Gruyère AOP
• 1 egg
• 1 egg yolk
• 50 mL cream (35%)
• 1 Tbsp. flour
Cut the slices of semi-salted Gruyère AOP into pieces 1cm wide and 4cm long.
Roll the bacon rashers around the Gruyère AOP.
Mix the egg plus the additional egg yolk, cream and flour to make a smooth batter.
Dip each piece of bacon-wrapped Gruyère AOP first in the batter and then in the breadcrumbs. Repeat this twice.
Deep fry at 180°for 4 to 5 minutes.