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    Home / Recipes / Recipes / Baked Goods

    Bacon Florentines and Bourbon Panna Cotta

    Sep 14, 2013 · Leave a Comment

    Bacon Florentines and Bourbon Panna Cotta
    Baked GoodsDesserts

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    Ingredients

    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

    Directions

    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

    « Nectarine Thyme Pâte de Fruit
    Peach & Lemon-Thyme Panna Cotta »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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