LAVANDER PANNA COTTA WITH "PEACHES AND WINE" ALMOND-MAPLE-BACON FLORENTINE
Steps:
- 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.
- 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.
- 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.
LAVENDER PANNA COTTA
Mmmmm.....just the name should set your taste buds into a frenzy. Aaron Craze's recipe from The Independent. Prep time does not include overnight setting time.
Provided by Nabiha
Categories Gelatin
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the cream into a medium saucepan. Add the lemon rind and lavender stalks. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods.
- Bring the cream to the boil over a medium heat. Reduce the heat and simmer the cream until it has reduced by one-third (about 10 minutes).
- Remove from the heat and set aside to infuse.
- Soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon.
- Pour the milk into a medium saucepan and heat to a simmer. Whisk in the icing sugar and the set-aside gelatine.
- Add the milk mixture to the cream and combine. Pass through a sieve into a pouring jug. Pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each). Leave to set in the fridge overnight.
- When you're ready to serve, run a little hot water over the bottom of each bowl or mould and gently ease the pannacotta away from the sides.
- Turn on to plates and serve with a little fresh lavender and some redcurrants.
Nutrition Facts : Calories 879.2, Fat 82.8, SaturatedFat 51.5, Cholesterol 306, Sodium 97.2, Carbohydrate 32.5, Sugar 26.4, Protein 5.6
LAVENDER AND MINT PANNACOTTA
I had this once in a restaurant and fell in love with it, i finally found a recipe and it turned out great! very simple to prepare, the tough bit is to wait for it to set!!
Provided by Allyson_pascoe
Categories Dessert
Time 5h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir the gelatin into the 1/8 cup of cold water in a small heat resistant dish and allow to sit for 15 minutes. Take the dish and place it into a saucepan with 1" of water and bring the water to a boil. Stir until the gelatin dissolves.
- In another saucepan heat cream and sugar together, stirring constantly, until sugar dissolves. Remove from heat and stir in gelatin, vanilla, lavender and peppermint extract. Pour into 4 small ramekins, tea cups, or any small dish. Refrigerate for at least 5 hours.
Nutrition Facts : Calories 378.6, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 35.9, Carbohydrate 19.3, Sugar 16.9, Protein 2.5
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