Lavander Panna Cotta with "Peaches and Wine" Almond-Maple-Bacon Florentine

Total Time:
1 hr 10 min
10 min
45 min
15 min

4 servings

  • Lavander Panna Cotta:
  • 4 gelatin sheets
  • 1 cup ice water
  • 4 cups heavy cream
  • 4 ounces sugar
  • 1 vanilla bean, split and scraped
  • 3 tablespoons toasted dry lavender
  • 1 teaspoon vanilla extract
  • Pinch vanilla salt
  • Peaches and Wine, recipe follows
  • 4 Almond Maple Bacon Florentines, recipe follows
  • Peaches and Wine:
  • 2 cups red wine
  • 1 cup port wine
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cinnamon stick
  • 6 star anise
  • 3 ripe Georgia peaches, peeled and sliced
  • Almond- Maple-Bacon Florentine:
  • 2 ounces all-purpose flour
  • 2 ounces granulated sugar
  • 2 ounces unsalted butter, room temperature
  • 2 ounces maple syrup
  • 2 ounces blanched sliced almonds
  • 2 ounces crispy rendered bacon, finely crumbled
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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  • Yield: 4 servings

  • Prep Time: 5 minutes

  • Cook Time: 15 minutes

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.

  • Yield: 4 to 6 Florentines

  • Prep Time: 5 minutes

  • Cook Time: 5 minutes

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