Today’s Grape Panna Cotta Pies are tiny and easy to make, perfect for entertaining or for enjoying your pie but not eating very much of it. (Unless you eat the whole tray.)
The pies come from Cristina Suarez Krumsick’s NO BAKE MAKERY: More Than 80 Two-Bite Treats Made with Lovin’, Not an Oven.
Read below for the recipe, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.
Grape Panna Cotta Pies
(Recipe from NO BAKE MAKERY by Cristina Suarez Krumsick. Copyright © 2013 by Cristina Suarez Krumsick. Used with permission by Grand Central Publishing. All rights reserved.)
Makes about 20 treats
½ cup whole milk
1 teaspoons unflavored gelatin (found in the baking section of your grocery store; I like Knox brand)
2 tablespoons granulated sugar
Pinch of salt
1 ½ cups heavy cream
¼ cup white grape juice
1 teaspoon vanilla extract
½ teaspoon fresh lemon juice
Sliced grapes for garnish
Grease a mini muffin tin with nonstick spray and set aside.
Pour the milk into a small bowl and evenly sprinkle the gelatin over it.
Let stand for 5 minutes.
Pour the milk-gelatin mixture into a small heavy nonstick saucepan and stir over medium heat just until the gelatin is no longer visible but the mixture does not boil, about 2 minutes.
Remove from the heat and add the sugar and salt to the pan, stirring until dissolved.
Return the pan to medium heat and, stirring constantly, slowly add the cream.
Continue to cook, stirring, for another 2½ minutes, until completely combined.
Remove from the heat and stir in the grape juice, vanilla, and lemon juice.
Pour the mixture into mini muffin tin cups and refrigerate until set, at least 6 hours or overnight.
Press lightly with your fingertips on the outer edges of the panna cotta pies to loosen from the tin. Garnish with grape slices.