|TWD ~ BCM Mango Panna Cotta|
It’s time for Tuesdays with Dorie, Baking Chez Moi. I was so excited with this weeks pick! I adore Panna Cotta! I’ve made it several times in the past although, it’s been awhile!
Last summer, while visiting Italy, I succumbed to the creamy, luscious texture of Panna Cotta much more than I should have. While my grandkids were eating their fill of Gelato, I was enjoying this magnificent, vanilla flavored, velvety dessert. I am a pudding kind of girl anyway. Rice pudding, custard pudding, chocolate pudding, Creme Brulee, tapioca or Pots de Creme. You name it, I love it! I think you get the picture!
|Dories Panna Cotta was absolutely luscious…I loved the contrast of flavors between the vanilla cream and mango|
While in the picturesque Tuscan countryside, we visited a family owned and operated farm called, Fattoria Poggio Alloro. We made pasta, we toured the winery, and we sat on a patio, covered with beautiful floral vines to eat lunch. The patio had the most spectacular views of San Gimignano. We were served a magnificent lunch, including fresh tomato bruschetta, and our choice of several pasta entrees. Our table had several bottles of family made white and red wines. I remember the food being amazing. What stands out in my mind most, besides the beautiful country side views, was the dessert! I was served an incredibly smooth, light and silky Panna Cotta, covered with berry compote. Panna Cottas can be flavored with a variety of different ingredients; the richness comes from the cream that makes up the base for this dessert.
|The view with San Gimignano in the distance|
|Our table with the stunning view|
|My Panna Cotta from Fattoria Poggio Alloro|
Dorie’s recipe was quick and easy. First taking a sliced up mango, placing it into a blender and blending till smooth. I added a touch of honey, and a bit of limejuice. Spoon this mixture into the glasses you will be using to serve your dessert, then place into the freezer for approximately 20 minutes. While you wait, it’s time to make the Panna Cotta. Heat the cream, milk, sugar, and vanilla bean to a boil, let the flavors meld for about 20 minutes. Once it's rested, add water to the gelatin, and let bloom. Microwave the gelatin mixture for 20 seconds to liquefy. Bring the cream mixture back to a boil, add to the gelatin, stir and let cool. Now top the mango filled glasses with the cream. Refrigerate at least two hours until chilled before serving.
|So good and yet so easy|
|Rich and succulent….A perfect summer time dessert! Happy Tuesday everyone!|
This recipe can be found in Dorie’s new cookbook Baking Chez Moi. We don’t share the recipes unless they have been previously published. If you would like to see what the other bakers thought of this one, check it out here. There are many Panna Cotta recipes on-line, this one at the The Splendid Table is pretty similar.