I know it’s still July and its still very hot outside. But I am officially on a lemon kick! I can’t help it, I love lemons! Our parents had lemon trees their entire lives, so we grew up having lemons added to almost every-thing.
In fact, I am obsessed! …which leads me to my families favorite dessert, panna cotta!
I haven’t made it in a while, and love making simple variations of this fabulous white pudding-like custard made with cream. And, so I decided to make this lemon flavor panna cotta in a pie version with a few extra ingredients I had on hand, and the result was truly sweet serendipity!
I am loving the panna cotta pie version; it is so much easier and faster to make rather than the usual individual serving cups, especially when you are trying to get other things done.
This creamy white pie takes panna cotta to a whole new level because of its custard-pudding like texture, it’s both dramatic and luscious at the same time, making this perfect as a fabulous dinner-party dessert! Enjoy!
½ cup salted butter (one stick) melted
1 cup Ginger Snap crumbs (about 20 cookies)
1 cup Graham Cracker crumbs
2 Tbsp. sugar
1 (8oz) pkg. cream cheese, at room temperature
1 pint heavy cream
1 pkg. unflavored gelatin
1 tsp. vanilla
1/2 cup sugar
1 ¼ cups sour cream
½ lemon juiced
zest of 1 lemon
- 2 cups fresh blueberries
- 1/2 water
- 1/4 cup sugar
- l tsp. lemon zest
oven to 350 degrees. In a bowl combine
crumbs, sugar, and butter. Transfer to a 10 inch spring form pan. Using a small cup to press the mixture
into the pan and up the sides. Bake for
10 minutes. Set aside to cool.
In a small pot, pour 1/2 cup of heavy cream and sprinkle gelatin on top and let stand for 2 minutes. Turn on heat to low, and heat cream for about 2 minutes, stirring until gelatin has dissolved. Add vanilla, sugar and
remaining heavy cream. Simmer for about 3 to 4 minutes, while stirring until sugar completely dissolves and cream is well heated through. Turn off heat.
cream, lemon zest, and lemon juice and blend for 1 minute. Pop open the small lid on top of blender and slowly pour the hot cream mixture to combine with the cold ingredients. Blend on
highest speed for at least 5 minutes. Gently pour creamy mixture into the crust and refrigerate uncovered for 1 hour. Remove and cover with foil or clear wrap, continue to refrigerate
for at least 3 to 4 hours more.
heat on low heat and bring to boil. Then simmer on low heat until the berries have melted. Remove and stir in lemon zest. Set aside to cool. Refrigerate until ready to serve.
Yields: 10 to 12 servings