/ / Recipe Pie with panna kotoy and prunes

Recipe Pie with panna kotoy and prunes

  • For the test: ginger biscuits - 20 pieces
  • Walnuts - 3/4 Cups
  • Light brown sugar - 1 st. a spoon
  • Salt - 1/2 teaspoonfuls
  • Butter, melted and chilled - 3 items. Spoons
  • For filling: gelatin - 1 1/2 teaspoons
  • Thick cream - 1/2 cup
  • Honey - 3 items. Spoons
  • Salt - 1/2 teaspoonfuls
  • Greek yoghurt (2 percent fat) - 1 3/4 Cups
  • Extract of vanilla - 3/4 Teaspoons
  • Prunes - 1 1/2 cups
  • Light brown sugar - 1/4 cup
  • Wide strips of orange peel - 5 pieces

Make the dough. Preheat the oven to 160 degrees. In a food processor combine biscuits, nuts, sugar and salt. While the combine is working, slowly pour in the oil. Beat until the mixture looks like wet sand. Put the dough into a pie shape. Bake until golden brown, 25 minutes. Allow to cool completely in the form. Prepare the filling. In a small bowl, pour gelatin 3 tablespoons of cold water and let stand for 5 minutes. In a small saucepan, mix the cream, honey and 1/4 teaspoon of salt, bring to a boil over medium heat. Pour into gelatin and mix until completely dissolved. Whisk yoghurt and vanilla in a large bowl. Add the cream mixture and mix with whisk. Pour the filling on the cooled dough. Put in the refrigerator for 2 hours or up to 2 days, wrapping tightly. Meanwhile, in a small saucepan combine the prunes, sugar, orange peel, 1/2 teaspoon salt and 1/2 cup water. Bring to a boil and cook until prunes become soft and the liquid thick, 20 minutes. Allow to cool. Before serving, pour the mixture over the pie.

Servings: 10

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