Tag: vanilla ice cream

Vanilla Bean Panna Cotta with Brandied Apricots

I have two big bags of apricots and peaches fresh from the farmer’s market this weekend. The only problem is, you don’t get the luxury of time with ripe fruit like this.  You have to be on your toes, pick a plan of action and get right to it.  He who hesitates is lost.  I know because I’ve hesitated, and lost, many times before.

This panna cotta seemed like a good first plan, one, because I’ve never made it before and two, it only required sacrificing a few of my apricots.  I stewed them in a little sugar, water, brandy, and vanilla and  that alone turned out to be worth the price of admission.  I even spooned a little of the hot apricots over a small mound of vanilla ice cream so I could report back to you.  It was possibly the best topping for ice cream I’ve ever tasted and I seriously could have stopped right there. 

 

Panna Cotta is Italian for baked cream.  It’s related to custard, flan, crème brûlée, coeur de crème,
pot
de crème, and mousses, but it’s probably the simplest of all of them.  There is no tricky cooking with eggs involved—the gelatin
thickens the cream and is practically foolproof. 
It’s a good one to make for guests because practically everyone likes it.  It’s cool silky light texture makes it a perfect hot weather dessert. 

Sometimes you’ll see panna cotta served little jars or bowls, like I’ve
done, and other times you’ll see it turned out onto bowls or plates.  It
can be plain, or made along with a sauce of some sort, either under it
or over it. Usually it’s served in fairly small sized portions, mine are a little on the large side.  I could have portioned out 6 or even 8 smaller servings.  I based my panna cotta on this recipe.

Vanilla Bean Panna Cotta with Brandied Apricots 
makes 4 to 8 servings depending on size 
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean
1/2 cup sugar
one 1/4 oz packet (2 1/2 tsp) powdered gelatin
for the brandied apricots:
5 apricots, pitted and sliced
1/4 cups sugar
1/2 cup water
1/4 cup brandy or Cognac
squeeze of lemon juice
1/2 tsp vanilla extract

  • Put the apricots, sugar, and water in a small saucepan.  Bring to a boil and simmer the apricots for about 3 minutes, just until they soften but haven’t broken down.  Remove the apricots with a slotted spoon and layer them at the bottom of your serving dishes or jars.
  • Add the brandy and lemon juice and boil the sauce for another 10 minutes or so, until it is reduced to a thick syrup.  Take it off the heat and stir in the vanilla.  Pour the syrup evenly over the apricots, about a tablespoon or so over each jar, don’t drown the apricots.
  • Meanwhile make the panna cotta—Pour the milk and cream into a saucepan, and add the vanilla bean seeds and the bean itself.  Bring it up to a simmer.  Turn off the heat and let it steep for about 10 minutes.
  • Remove the vanilla bean pod, and add the sugar to the pan.  Reheat the mixture and stir, just until the sugar is completely dissolved.  Takeoff the heat.
  • Put 2 tablespoons of boiling water in a small glass and sprinkle the gelatin over it.  Let it sit for  a few minutes while the gelatin softens.  
  • Stir the gelatin into the water until it is completely dissolved.  Whisk it into the hot milk and cream mixture and blend it well.
  • Carefully pour the mixture into the serving jars, filling to the top.  Try not to disturb the apricots too much.
  • Refrigerate until firm, about 4 hours.

 

My daughter Molly is home for exactly one and a half days, between spring semester in Dublin and flying off to a summer internship.  We’ve got doctor appointments, laundry, and a lot of catching up to do.  I think I’ll let her decide what we should do with the rest of those peaches and apricots. 

One year ago today—

Chicken Pakora with Plum Chutney

HOT APPLE PIE SIPPER

If you are looking for a way to literally spice up your apple cider, this is the perfect recipe!  I found this recipe in my Taste of Home Holiday cookbook and am so glad I finally tried it!  Add some spices to vanilla ice cream and then add it to your apple cider and your drink will taste like apple pie in a mug….soooo yummy!  
Hot Apple Pie Sipper
1/4 cup butter, softened
1/3 cup packed brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp ground cloves
1 pint vanilla ice cream (2 cups), softened
4 cups hot apple cider
In a large bowl, cream the butter, brown sugar, cinnamon, nutmeg and cloves until light and fluffy. Beat in ice cream.  Cover and freeze until firm.  For each serving, place 1/3 cup ice cream mixture in a mug and add 2/3 cup of hot cider.  Enjoy!   
(I forgot to put the brown sugar in the picture, but don’t forget to include it!)

Turtle Cheesecake Brownies

These turtle cheesecake brownies honestly don’t need an introduction.  Love caramel, pecans, cheesecake and brownies? SOLD!  Winning dessert right here!  Having company? Top each brownie with a scoop of vanilla ice cream but be warned that your guests may never want to leave if you do! They just might want to move in with you!

 Turtle Cheesecake Brownies-Ingredients

Brownies

1 cup butter
1 1/4 cup cocoa powder
2 cups sugar
4 eggs
1/2 teaspoon salt
1 1/2 cups flour
In a microwave safe bowl melt the butter.   Stir in the cocoa and sugar.  Add eggs.  Add salt.  Add flour to combine and pour into 9×13 pan lined with nonstick foil.  Set aside.

 Cheesecake

8oz soft cream cheese
1/2 cup sugar
1/4 cup sour cream
2 eggs

Electric mix the cream cheese and sugar.  Add sour cream.  Add eggs one at a time and pour over the brownie layer.  Use an offset spatula to carefully spread it.  Bake at 350 for 30 minutes and then cool. Move on to the topping.

Turtle Topping

1/3 cup caramel sauce (I used my homemade recipe)
1/2 cup mini semi sweet chocolate chips
1/2 cup salted pecans, chopped

Drizzle caramel all over the cheesecake brownies.  Sprinkle on chips and pecans.  Chill for a few hours and cut into squares.

Adapted from Back for Seconds

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