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

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

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.

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