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

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

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

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Ingredients:

Serving

4 gelatin sheets
1 cup ice water
4 cups heavy cream
4 oz sugar
1 vanilla bean, split and scraped
3 tbsp toasted dry lavender
1 tsp vanilla extract
pinch vanilla salt
peaches and wine , recipe follows
4 almond maple bacon florentines, recipe follows
2 cups red wine
1 cup port wine
1 1/2 cups granulated sugar
2 tsp vanilla extract
1 cinnamon stick
6 star anise
3 ripe georgia peaches, peeled and sliced
2 oz all-purpose flour
2 oz granulated sugar
2 oz unsalted butter, room temperature
2 oz maple syrup
2 oz blanched sliced almonds
2 oz 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
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.
Yield: 4 to 6 Florentines
Prep Time: 5 minutes
Cook Time: 5 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1587.22 Kcal (6645 kJ)
Calories from fat	699.39 Kcal
		% Daily Value*
Total Fat	77.71g	120%
Cholesterol	209.81mg	70%
Sodium	158.58mg	7%
Potassium	565.82mg	12%
Total Carbs	159.88g	53%
Sugars	136.01g	544%
Dietary Fiber	2.44g	10%
Protein	32.2g	64%
Vitamin C	1.8mg	3%
Vitamin A	0.1mg	5%
Iron	1.4mg	8%
Calcium	239mg	24%

Amount Per 100 g
Calories	270.62 Kcal (1133 kJ)
Calories from fat	119.25 Kcal
		% Daily Value*
Total Fat	13.25g	120%
Cholesterol	35.77mg	70%
Sodium	27.04mg	7%
Potassium	96.47mg	12%
Total Carbs	27.26g	53%
Sugars	23.19g	544%
Dietary Fiber	0.42g	10%
Protein	5.49g	64%
Vitamin C	0.3mg	3%
Iron	0.2mg	8%
Calcium	40.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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