Recipe courtesy of Andrea Curto-Randazzo
Total:
1 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Advanced

Ingredients

LAVANDER PANNA COTTA:
Peaches and Wine:
Almond- Maple-Bacon Florentine:

Directions

LAVANDER PANNA COTTA:

Place gelatin sheets in ice water and allow to bloom, about 3 to 5 minutes. In a saucepot over medium heat, add cream, sugar, vanilla bean and seeds, lavender and vanilla extract and bring to a boil, whisking regularly. Whisk in gelatin to dissolve and season with vanilla salt. Strain through a chinois and pour into desired mold. Refrigerate for at least 45 minutes. Unmold and serve cold. Serve with Peaches and Wine and Florentine cookies.

Peaches and Wine:

Place all ingredients except peaches into a large saucepan. Bring to a boil. Turn down to a simmer. Reduce by 2/3 or until mixture becomes a syrup, 15 to 20 minutes. Remove from heat. Transfer into another container. Let cool. Add in sliced peaches.

Almond- Maple-Bacon Florentine:

Preheat oven to 350 degrees F.

Mix all ingredients together in an electric mixer fitted with paddle attachment. Form into small balls and bake on a silpat-fitted baking sheet for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from silpat and form into desired shape.

IDEAS YOU'LL LOVE

Espresso Panna Cotta

Recipe courtesy of Giada De Laurentiis

Panna Cotta

Recipe courtesy of Lynne Rossetto Kasper

Panna Cotta

Recipe courtesy of Wolfgang Puck

Panna Cotta

Recipe courtesy of Gourmet Magazine

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Buttermilk Panna Cotta

Recipe courtesy of Damaris Phillips

Panna Cotta with Honey

Recipe courtesy of Michael Chiarello

Sangria Panna Cotta

Recipe courtesy of Food Network Kitchen

Chocolate Panna Cotta

Recipe courtesy of Jeffrey Crawford

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking