Chef Justin Lee, creative founder of JL Dessert Bar (Seoul, Korea), dedicates all the Frozen Art Chef lovers the CARBONARA recipe, one of his most recent blockbusters.

Chef Lee worked at Italian restaurants for more than 10 years and decided to express his creativity and his philosophy “to include all the ingredients on a dessert plate” by realising this innovative dessert plate.

Enjoy it!


  1. Opalys whole Pepper Namelaka Cream



  •   Milk 200g
  •   Valrhona Oplays 370g
  •   Water 25g
  •   Gelatine 200B 5g
  •   UHT Cream 400g
  •   Whole Pepper 


Bring milk to boil and infuse it with whole pepper; after three minutes take out the pepper and add rehydrated gelatine. Slowly pour the warm mixture over the melted chocolate to make an emulsion. Use a spatula to do that. Immediately mix the emulsion: an electric blender is recommended. Add cold cream, then mix again. Leave in the fridge to set (at least 24 hours).

2. Bacon Gelato


  •     Bacon infused Milk 325g (Milk 400g+ Bacon 200g)
  •     UHT cream 175g
  •     Glucose Syrup 60DE 35g
  •     Egg yolk 60g
  •     Sugar 60g
  •     Sea Salt 1g


Pan-fry sliced bacon until it becomes golden brown (all fat will come out). Infuse it with milk in a vacuum bag, make it rest overnight. Take out 325g bacon milk from the infusion. Bring milk, cream and glucose to boil. Slowly pour over to mix egg yolk, sugar, salt mixture. Bring mixture back to 85°C, in order to make perfect anglaise. Cool it down as soon as possible and age for at least 1 day in the fridge. Make gelato, choosing your preferred method (Frozen Art Chef tip: check the latest Carpigiani creations, ReadyChef first).

3. Bacon flavoured powder

  •   Bacon fat from ice cream recipe
  •   Sosa Maltosec

 Just mix all the ingredients together until you get the desired texture and consistency.

4. Onion Jam

  • Onion 5ea 
  • Sugar 100g
  • Apple cider 500ml
  • Sherry wine vinegar (as desired)
  • Salt

Pan-fry sliced onion until it becomes golden brown. Please use a low heat. Mix it with sugar in order to make caramelised onion. Add apple cider and reduce until it becomes jam texture. Add sherry wine vinegar and salt to taste.

5. Brioche, Parmigiano, Pepper


Pipe the Namelaka cream, spread it on the dish. Put some bacon powder near the Namelaka. 

Make a quenelle of Bacon Gelato on top of the bacon powder.

Grate Parmigiano cheese and pepper over the Gelato and place on the dish the pan-fried sliced brioche with onion jam. Serve.