Lavander Panna Cotta with "Peaches and Wine" Almond-Maple-Bacon Florentine
- Total:
- 1 hr 10 min
- Prep:
- 10 min
- Inactive:
- 45 min
- Cook:
- 15 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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