Recipe courtesy of Andrea Curto-Randazzo

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

  • Level: Advanced
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 45 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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:

  1. 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:

  1. Preheat oven to 350 degrees F.
  2. 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.

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