I hope you’ll enjoy this recipe as well as our Mini Panna Cotta Tarts!
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
- 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 overnight 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 the already chilled Panna Cotta pie, return to 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!