Raspberry and Rhubarb Pannacotta Pie
10 chocolate dream cookies
10 gingerbread cookies
75 g butter
3 sheets of gelatin
3 dl whipping cream
1 dl sugar
250 g raspberries and rhubarb
3 tbs agave syrup
3 tbs water
2 tsp cinnamon
200 g Philadelphia cheese (cream cheese)
Fresh berries for decoration
For the pie crust mix the cookies in mixer until crushed to crumbs. Melt the butter. Mix the crushed cookie crumbs with the melted butter. Press the mixture into a cake pan with loose bottom. Put in the refrigerator while you make the filling.
Place the sheets of gelatin in a bowl with cold water.
For the filling: pour the cream in a pan and mix in the sugar. Place on oven and stir while heating until the sugar is melted. Remove from stove. Take the gelatin sheets out of the water and press the water out with your hand. Put the sheets in the mixture of cream and sugar. Stir until dissolved. Leave to cool a bit.
Put the raspberries and rhubarb in a pan and add the agave syrup, 3 tbs water and cinnamon. Stir while heating until the mixture is smooth and jam like. Cool off.
Mix half the jam of raspberries and rhubarb and all the Philadelphia cheese/cream cheese. Add this to the cooled off cream and gelatin mixture. Stir until smooth.
Pour the mixture on top of the cooled pie crust and place back into the refrigerator for at least 3 hours or until it is firm.
Serving take off the edge of the pie pan and place the bottom on a nice serving tray. Decorate by putting the rest of the jam of fruits as a layer on top of the pie. Decorate with fresh berries and whipped cream.