Birthdays are joyous occasions, and with so many Sisters in the Convent, there are bound to be several birthday celebrations each month. This is especially true with what we refer to as “big birthdays”, birthdays that mark a new decade in the life of a sister. Over the weekend, we celebrated the 70th birthday of one of our sisters with a beautiful dinner for all. The meal ended with one of our most favorite desserts: Vanilla Bean Panna Cotta. While not a traditional birthday cake, this was no less festive as it also featured a delicious mango puree.
Dense, creamy and with minimal ingredients you most likely already have in your kitchen, this is a great way to mark special occasions this summer. Served chilled with fresh berries, this may well become a favorite with you and your guests!
Vanilla Bean Panna Cotta with Mango Puree
- Place the cream in a saucepan and scrape out the seeds of the vanilla bean with a knife, adding the seeds to the cream.
- Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
- In a separate bowl, sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
- Pour the gelatin mixture into the cream and vanilla bean mixture and stir until dissolved.
- Add the yogurt and stir to thoroughly incorporate.
- Pour evenly into six to eight ramekin and cover with plastic wrap. Chill for 6 hours or overnight for the panna cotta to set.
- As this is chilling, prepare the mango puree by combining the fruit, sugar, lemon juice and salt in a blender or food processor. Chill in a bowl until panna cotta is ready to serve.
Note: There are several ways to serve this dessert. As shown, we chose to chill the panna cotta at an angle and serve in a clear water goblet for a pleasing visual effect. For the more ambitious, panna cotta can be served inverted on a plate, similar to flan. Below are two methods of serving this dessert--both are equally impressive!
- Once the panna cotta has set, place each ramekin in warm water--the water should be halfway up the sides of the ramekin.
- Once this has been in the water bath 1-2 minutes, put your serving plate on top of the ramekin and invert the panna cotta onto the plate.
- Spoon the puree over the top and garnish with fruit and fresh mint as desired.
- Before making the panna cotta, prepare the glasses you will be serving in, tilting them securely at an angle on a tray. An egg carton works well for this.
- When pouring panna cotta mixture, use a funnel and gently fill the tilted glasses to the desired height.
- Carefully transfer the tray into the refrigerator, taking care not to bump or jostle the tray, as this will leave a milky residue on the side of the glass.
- When fully set (6 hours or overnight) stand the glasses upright and pipe in the mango puree. Piping helps control the puree and keep it from smearing on the glass.
- Garnish with fruit or mint and serve.
We have had a wonderful summer with food, creating a wide variety of unusual fresh salads of all sorts, interesting new chilled soups, and great ribs, chicken, burgers, and other meats from the grill. Now people are remembering the savory heartwarming dishes of cooler weather, expressing their desire for savory seasonal favorites of the Fall.
Right now I am torn between wanting to serve a great pot roast, while at the same time thinking how happy many people would be to enjoy a tasty old fashioned Shepherd’s Pie…so we do both! For today, we’ll make a great pot roast doubling the amount we would usually cook, and saving the meat for a delicious Shepherd’s Pie in a few days’ time.
- Preheat the oven to 275 degrees F
- Generously salt and pepper the chuck roast
- Heat the olive oil in large pot or Dutch oven over medium-high heat and add the halved onions to the pot, browning them on both sides. Remove the onions and set aside.
- Put the carrots into the same pot and toss them until slightly browned, about a minute, and set aside the carrots with the onions.
- Add a bit more olive oil to the pot and place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the meat to a plate.
- Deglaze the pot with either red wine or beef broth—about 1 cup—scraping the bottom with a whisk. Place the meat back into the pot and add enough beef stock to cover the meat halfway.
- Add the onions and the carrots, and fresh herbs.
- Cover pot and roast, about 1 hour per pound of meat. The roast is ready when it can be pulled apart with a fork.
Optional: Top with mashed potatoes and freshly steamed broccoli
- Boil 6 baking potatoes in salted water until fork tender
- Drain the potatoes and return to the pot.
- In a small bowl, mix 2 cups of sour cream, 2 cups of milk and add to the pot of boiled potatoes.
- Mash potatoes with a hand masher, hand held beater or an electric mixer
- Spread potatoes over the meat, sprinkle with Paprika and broil 5-10 minutes.
- Add steamed broccoli and serve warm.