I feel like I should write something about not crying over spilled milk since I poured half the milk mixture onto the floor while I was trying to get it into the glass jars! That’ll teach me … I don’t know what it will teach me, but I’m sure it will teach me something!
This is a perfect Summer dessert. It can be made ahead of time, it’s cool and refreshing, and it doesn’t heat up the house (if you’re in one of those weird locales that is actually hot during the Summer!).
Doug loves Mango, so this was a winner before I even made it! My panna cotta didn’t come out as white and vibrant as the one in the book, but I’m going to assume it has something to do with the vanilla, or maybe I cooked the milk a little too long. I didn’t use the vanilla bean, but I used the next best thing, which is the Nielsen Massey Pure Vanilla Bean Paste. It’s one of my all time favorite shortcuts! Although, since reading Dorie’s blurb about vanilla beans, I’m a little obsessed with vanilla sugared toast! I also used honey straight from my cousin’s hives in Oregon to sweeten the puree. For the jars, I used my Weck Tulip canning jars. If you want to buy these (and why wouldn’t you), pay attention to the size. Otherwise, you might end up with both mini jars, and 1 Liter jars. I’m not saying that happened to me, but I’m not saying it didn’t happen to me!
Enough about everything I used. Can I just say that the texture on this is amazing! I already have visions of using it with strawberry rhubarb from my freezer, or even a cranberry puree for a light after Thanksgiving dessert. I’m excited about this one! I feel like a bit of a broken record, but until I’m disappointed by one of these Baking Chez Moi recipes I’m going to have to keep spreading the love!