4.06.2012

Panna Cotta Pie with Lingonberries and Chocolate Ganache


A few days ago, I posted my Mini Panna Cotta Tarts, and I actually made my Panna Cotta Pie with Lingonberries and Chocolate Ganache a week ago, but didn't get to finish it in time to post. So here it is!

This pie version is to die for too!  It's a creamy and silky panna cotta with just the right amount of tartness and sweetness from the lingonberries ( which I love) as well as a touch of dark chocolate ganache on top.  It's so good.. its unbelievable!  Everyone really enjoyed the pie version as much as they did the mini tarts.


I'd like to tell you, that another one of my passions in life, is art.  I take an art class once a week and I find it to be very relaxing.  There is a nice camaraderie among the group.  I made new friends, and I even brought some of my old friends into the class.  In fact, some of my best taste-testers are from this class, because I bring something each week for them to try.  When the class is over, a few of us girls rotate hosting our homes each week to continue working on our paintings. We all have a good time, and its very satisfying when you finally finish a piece of artwork.

I hope you enjoy this recipe as well as my mini panna cotta tarts!
Have a wonderful weekend everyone!  And a Happy Easter and Passover too!
 Panna Cotta Pie with Lingonberries and Chocolate Ganache

  • 1 jar Lingonberries Jam
  • 1 (15 ounce) ricotta cheese
  • 1 + 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 1 package clear gelatin
  • 1/2 cup Ghirardelli premium baking chips , bittersweet chocolate
  • 3 Tbsp. butter- melted

Crust:

  • 2 cups graham cracker crumbs
  • 2 Tbsp. sugar
  • 1/3 cup walnuts -chopped
  • 1 stick unsalted better - melted

Preheat oven to 400 degrees.
Combine cracker crumbs, sugar, walnuts and melted butter. Transfer to one 9 inch spring form pan or two 7 inch spring form pans (which is photographed above). Use a cup to help press the crumb mixture into the bottom and up the sides. Bake for 10 minutes. Remove, allow to cool and set aside.

In a small sauce pan, pour 1/4 cup of heavy cream and sprinkle one package of gelatin on top.
Allow to sit for about 2 to 3 minutes.

Turn heat to medium-low.  Heat the gelatin for about 1 minute. Stir in sugar, 1 cup of heavy cream, and vanilla.  Stir until sugar dissolves and bubbles begin to form around the pan. Do not bring to full boil.

Using an electric blender, add ricotta cheese and blend on low speed. Slowly pour in the hot cream mixture. Blend on the HIGHEST SPEED for 5 minutes. This is the key to giving Panna Cotta its silky smooth texture.

Using a teaspoon, gently add and spread some lingonberries jam on the bottom of the crust, about 5 ounces or half of the jar.




Gently pour the warm cream mixture into the pie crust.
Refrigerate for 4 hours, or over night is best.

Using a double boiler, melt chocolate chips with butter. Stir in about 1/2 tablespoon of heavy cream. This will give the chocolate an easier texture to work with.  Remove from heat. Allow to cool for a few minutes. Gently pour the chocolate ganache over chilled Panna Cotta pie, refrigerate again for one hour more before serving.


Here's a Tip:  If you are short for time, and need to chill this panna cotta pie quickly, carefully place your pie into the freezer for one and a half hours.  Remove,  then add chocolate ganache on top. Return pie to your refrigerator until ready to serve. Enjoy!


Serves 8 to 10



These are some of my art class friends and my taste-testers!  Thanks girls!



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5 comments:

  1. Impressive dessert! Great job :) Love the flavors in there... Thanks for sharing :)

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  2. What a fantastic looking dessert - simply delicious and I love the Emma Bridgewater plate too!
    Mary x

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  3. I find panna cotta alone to be MAJORLY impressive...and in pie form it's doubly so! Looks amazing!

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  4. WOW!!! I absolutely have to make this :)

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