Lavender panna cotta with peaches and wine, and almond, maple and streaky bacon florentines

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Ingredients

  • For the lavender panna cotta:

  • 4 gelatine sheets
  • 1 cup iced water
  • 1L double cream
  • 125g caster sugar
  • 1 vanilla pod, split, scraped
  • 3 tbsp dry lavender, toasted
  • 1 tsp vanilla essence
  • Pinch vanilla salt
  • Peaches and wine, recipe follows
  • 4 almond, maple and rasher bacon florentines, recipe follows

  • For the peaches and wine:

  • 500ml red wine
  • 250ml port wine
  • 300g caster sugar
  • 2 tsp vanilla essence
  • 1 cinnamon stick
  • 6 star anise
  • 3 ripe peaches, peeled, sliced

  • For the almond, maple and streaky bacon florentines:

  • 60g plain flour
  • 60g caster sugar
  • 60g unsalted butter, room temperature
  • 60g maple syrup
  • 60g blanched almonds, sliced
  • 60g crispy rendered streaky bacon, finely crumbled

Use imperial measurements

Method

How to make Lavender panna cotta with peaches and wine, and almond, maple and streaky bacon florentines

Lavender panna cotta:

1) Place gelatine sheets in iced water and allow to bloom, about 3 to 5 minutes. In a saucepan over medium heat, add the cream, caster sugar, vanilla pod and seeds, lavender and vanilla essence and bring to a boil, whisking regularly.

2) Whisk the gelatine into the cream mixture, to dissolve, and season with the vanilla salt. Strain through a chinois (fine mesh sieve) and pour into the desired mould. Refrigerate for at least 45 minutes. Unmould and serve cold.

Serve with the peaches and wine, and the florentine biscuits.

Peaches and wine:

1) Place all of the ingredients except the peaches into a large saucepan. Bring to a boil.

2) Turn down the heat to a simmer. Reduce by two-thirds or until the mixture becomes a syrup, about 15 to 20 minutes. Remove from the heat and transfer into another container. Let cool. Add the sliced peaches.

Almond, maple and rasher bacon florentines:

1) Preheat oven to 180C/Gas 4.

2) Mix all of the ingredients together in an electric mixer fitted with paddle attachment. Form the dough into small balls and bake on a baking sheet lined with greaseproof paper for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from the sheet and form into the desired shape.

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.

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