Panna cotta is a white pudding-like dessert, that has a smooth texture and is flavored with some vanilla. It's so easy and so simple, you will be amazed how fast you can whip this up. Because it's egg-less, and not cooked into a custard, this dessert can be made shortly before your guests arrive; and ready to serve when it's time for dessert!
These tartlets are filled with a white creamy mixture made with heavy cream and ricotta cheese. The ricotta cheese is the secret ingredient! It's what gives this panna cotta its ultimate silky smooth texture, making it so light and airy like no other Panna Cotta you have ever had!
We really enjoy making this panna cotta for our dinner parties, because it's one of those "perfect every time" dessert. While small in size, they make a big impression. Elegant for any dinner party or gathering. We love playing with different toppings and fillings with this dessert including various fresh fruits, jams, and even chocolate!
lingonberries jam, panna cotta cream and topped with dark chocolate.
Lingonberries are related to the cranberry. Found in Scandinavia, the lingonberries jam provides enough sweet and tart flavor to this little dessert including lots of antioxidants and vitamins A, C and magnesium. With bittersweet chocolate on top...need we say more?
They turned out so good!! A perfect dessert, and portion control. Ha, so we thought. Everyone loved them so much, they were all fighting across the table to grab the second one before they disappeared.... which they did in seconds.
Mini Panna Cotta Tarts with Lingonberries and Chocolate
- 1 jar Lingonberries Jam
- 2 packages Mini Keebler Ready Graham Crusts
- 1 (15 ounce) ricotta cheese
- 1 + 1/4 cups heavy cream
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 1 envelope Knox unflavored gelatin
- 1/2 cup Ghirardelli premium baking chips, bittersweet chocolate
- 3 Tbsp. butter- melted
- fresh raspberries
In a small sauce pan, pour 1/4 cup of heavy cream and sprinkle one envelope of gelatin on top. Allow to sit for about 1 minute.
Turn on heat to medium-low. Heat the gelatin for about 1 minute. Stir in sugar, 1 cup of heavy cream, and vanilla. Heat and stir until sugar completely dissolves, or until bubbles begin to form around the pan. Do not bring to full boil.
In an electric blender, add ricotta cheese. Slowly pour in the hot cream mixture. Close the lid. Blend on low speed for about 1 minute, then on the HIGHEST SPEED for 5 minutes. This is the key to giving Panna Cotta its silky smooth texture.
Meantime, open packages (6 per package) of Keebler graham cracker shells. Add about a teaspoon of lingonberries jam on the bottom of each cup.
Gently spread jam on bottom of each crust.
In a double boiler, melt chocolate chips with butter. Using a spoon, gently pour melted chocolate on top of each tart. Refrigerate again for 1 an additional hour.
Garnish with fresh raspberries on top, and some powdered sugar just before serving.
Yields: 14 Mini Tarts / Pies, plus 2 extra dessert servings