Lavander Panna Cotta with Peaches and Wine Almond-Maple-Bacon Florentine |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
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 |
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 |
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. Lavander Panna Cotta:
2. 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.
3. Peaches and Wine:
4. 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.
5. 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.
6. Yield: 4 servings
7. Prep Time: 5 minutes
8. Cook Time: 15 minutes
9. Almond- Maple-Bacon Florentine:
10. Preheat oven to 350 degrees F.
11. 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.
12. Yield: 4 to 6 Florentines
13. Prep Time: 5 minutes
14. Cook Time: 5 minutes
|
|