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
Share This Recipe

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.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …