Bishop Antonio Ledesma, S.J. was recently installed as Archbishop of Cagayan de Oro. Last 4 June, the Xavier University Jesuit Community welcomed Bishop Tony. I was tasked to prepare the meal for the night And I decided on a Mediterranean theme. The ten-course dinner is as follows:
Prosciutto con Melone
Bruschetta with Eggplant Caviar
Asparagus & Pancetta Gratin
Onion Soup with Gruyere Cheese and Baguette Toasts
Country Salad with Feta Cheese and Parsley
Provencal Fish with Sauce Pistou
Rosemary Chicken with Potato Wedges
served with Pasta Con Aglio
Chilled Zabaglione w/ Fresh Mango Slices
I began preparing the dishes at around 1 pm, and the cooking/preparation continued until the dinner itself (which was around 630pm). It was overall satisfying for me to see my brothers gathering together, enjoying the food, moreover enjoying good company.
I capped the dinner with a zabaglione. It is a light custard dessert usually served warm. I decided to chill it and in place of berries, I put slices of ripe Philippine mango. Here's the recipe:
Chilled Zabaglione with Fresh Mango
5 egg yolks
6 tbsps. sugar
4 tbsps. rhum
2 Philippine mangoes, sliced
12 mini barquillos sticks
Put the egg, the egg yolks in a double boiler and using an electric mixer, beat the mixture for around 5 minutes until frothy, slowly adding the sugar. Slowly drizzle in the rhum, then remove from the double boiler. Whisk first for around 1 minute on high, 2 minutes on medium, and then 5 minutes on low: this is to ensure a smooth consistency.
Chill the mixture for around 1 hour. Then, repeat the mixing process. 1 minute on high, 2 minutes on medium, and then 5 minutes on low. The end-product must be like a mousse. Proportionally distribute the mango slices into 6 serving cups. Spoon the chilled zabaglione into the cups. Place two mini-barquillos sticks in each cup just before serving.