Wagyu Tallow Candle
Prep Time30 minutes. Makes 1 170-g. serving.
- 43 g. Beef Tallow
- 1 ct. 57 g. Paper Souffle Cup
- as needed Butcher’s Twine
- 142 g. Bread Loaf
- ½ tsp. Markon Fresh Rosemary
- 7 g. Sea Salt Flakes
- Line a quarter sheet tray with paper soufflé cups.
- Cut a piece of butcher’s twine about 4 cm. long for each soufflé cup.
- Place a small sauce pot on a scale and weigh out 43 g. of tallow for each cup.
- Melt the tallow in the sauce pot on low heat.
- Transfer the warm tallow to a squeeze bottle with a wide tip and fill the soufflé cups evenly (about ¾ full).
- Wrap the sheet tray tightly with film wrap and poke a hole with a skewer above the centre of each filled soufflé cup.
- Add the butcher’s twine pieces to the sauce pot and allow them to absorb any extra tallow.
- Insert the butcher’s twine into each hole so the wick reaches the bottom of each soufflé cup and the top portion sticks out of the film.
- Place the tray in the cooler for at least 4 hours so the candles become firm.
- Remove the film wrap and the candles' paper jackets.
- Place the candles in a shallow hotel pan, cover and refrigerate for service.
- Warm a 142 g. chunk (about ¼ of the loaf) of the roasted bread in a 177°C oven, then make four equally spaced slices to the bottom crust of the bread so it can be pulled apart at the table.
- Place the bread and unlit candle on the plate, allowing some space all around the candle.
- Disperse the chopped rosemary and salt around the candle.
- Light the candle at the table, allowing it to melt for dipping the bread.