If you've never given thought to bacon in a cookie, it's time to think again. Bacon, maple, brown sugar, and some gluten free flour for good measure come together to form an offbeat florentine cookie as a tasty accent to Bourbon Panna Cotta.
Bourbon Brown Sugar Panna Cotta
4 tsp. unflavored powdered gelatin
4 cups half and half
½ cup brown sugar
2 tablespoons bourbon
1 tsp. Gluten Free vanilla
In a small bowl, sprinkle gelatin over two cups of half and half. Let stand until gelatin softens, about one minute.
In a medium saucepan over medium heat, whisk together two cups of half and half, brown sugar, bourbon and vanilla. Heat, stirring occasionally until the sugar dissolves.
Combine the two mixtures, strain through a fine mesh sieve and ladle into roughly 8 half cup ramekins.
Refrigerate for 8 hours.
To unmold, dip the bottom of each ramekin into a bowl of warm water for about five seconds. Invert panna cotta onto a plate. Serve with a bacon maple florentine.
Bacon Maple Florentine
adapted from Food Network
2 ounces Gluten Free flour blend or rice flour
2 ounces brown sugar
2 ounces bacon grease, solidified
2 ounces maple syrup
2 ounces sliced almonds
2 ounces crispy bacon, crumbled
Preheat oven to 350 degrees.
Mix all ingredients in a stand mixer using the paddle attachment. Use a small melon baller or your hands to form round teaspoon sized balls. Place two inches apart on a silpat mat and bake for about 3-5 minutes. Allow to cool slightly before removing to a wire rack.
Recipe Credit: Cherry Tea Cakes
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