Creamed Corn Soup with Bacon Espuma

14 oz. creamed corn
4 pieces of bacon
1 teaspoon butter
1 shallot, chopped
1 liter chicken stock
½ teaspoon crushed pepper
1 cup or buttermilk
3 oz. mild cheddar cheese

For the Bacon Espuma:
3 pieces of bacon
1 cup heavy cream

Begin by sautéing all the bacon in the butter. Once the bacon turns crisp and most of its fat is rendered, remove four slices, and crumble them. Take the three slices reserved for the espuma and add it to a pan where the heavy cream was heating gently. Remove the pan from fire and let steep for 30 minutes for the cream to soak up the flavors properly. Add a large pinch of salt, and strain into a whipped cream dispenser. Charge with one nitrous charger, and shake vigorously. Remove the charger and cap tightly.
Remove all but 1 tablespoon of the bacon dripping to the pan. To this, add the shallot, and stirnfry over gentle heat for 4-5 minutes, or until its slightly soft. Add the creamed corn, vegetable stock and combine thoroughly (at this point, if the pan looks to be too small, remove then contents to a Dutch oven or saucepan). Let come to a boil. Add the buttermilk, pepper, cheese and let the cheese melt, without letting the soup boil up. Turn off heat and adjust seasoning. If you want, use an immersion blender to puree the soup as per the consistency you require it tobe. To serve, pour some of the soup in a bowl and add a generous squirt of the bacon espuma on the soup. Cover with some of the crumbled bacon  and serve. Note that before releasing the cream chargers into the mixture you need to strain out the bacon – remember espuma should always be smooth!

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