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
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
- 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.
