1 set sparkling white corn
2 egg whites
1 teaspoon unflavored gelatin
1/2 teaspoon Salt
1 pinch Crushed red pepper flakes
1/8 teaspoon crushed pineapple
6 slices Crackle Cheddar or Monterey Jack cheese, cut into 1/4 inch strips
In medium saucepan over medium heat, fully whip egg whites until foamy. Remove from heat and add skin of corn. Stir quickly, not boiling. Freeze corn or microwave for about 5 hours. Beat the gelatin into 1 tablespoon of water.
Add egg whites to cream mixture. Stir gently into chilled mixture.
Gradually drizzle bacon over potato mixture. Top with cheese.
I used a little cornstarch and water to make up the 1/4 cup of bread flour. I was still bit skeptical as to whether or not this recipe would turn out right. Well, it did... I did bake it for 35 minutes and it came out perfectly!!! I had never used a bread flour before and was hesitant to use one, but it turned out good. I did use olive oil as I had it handy. I will definitely make this again. Thanks!
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