Lavander Panna Cotta With "Peaches And Wine" Almond-Maple-Bacon Florentine
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 cups
Heavy Cream110 g
Sugar3 tbsps
Lavender (toasted dry)2 tsps
Vanilla Extract2 cups
Red Wine1 cup
Port Wine60 g
Granulated Sugar60 g
All-Purpose Flour60 g
Maple SyrupDirections:
1
Place gelatin sheets in ice water and allow to bloom, about 3 to 5 minutes
2
In a saucepot over medium heat, add cream, sugar, vanilla bean and seeds, lavender and vanilla extract and bring to a boil, whisking regularly
3
Whisk in gelatin to dissolve and season with vanilla salt
4
Strain through a chinois and pour into desired mold
5
Refrigerate for at least 45 minutes
6
Unmold and serve cold
7
Serve with Peaches and Wine and Florentine cookies
8
Place all ingredients except peaches into a large saucepan
9
Bring to a boil
10
Turn down to a simmer
11
Reduce by 2/3 or until mixture becomes a syrup, 15 to 20 minutes
12
Remove from heat
13
Transfer into another container
14
Let cool
15
Add in sliced peaches
16
Preheat oven to 350 degrees F
17
Mix all ingredients together in an electric mixer fitted with paddle attachment
18
Form into small balls and bake on a silpat-fitted baking sheet for 3 to 5 minutes
19
Remove from oven
20
Let cool to warm
21
Remove from silpat and form into desired shape