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