Key Lime Panna Cotta with Graham Cracker Sable

Categories: dessert

Ingredients

• For the panna cotta:
• 1 vanilla bean
• 2 cups heavy cream
• 1 cup half-and-half
• 1/4 cup granulated sugar
• Zest of 1 key lime OR 1/2 regular lime
• 1 Tbsp. fresh squeezed Key lime juice
• 1 1/2 tsp. powdered gelatin
• For graham cracker sable:
• 1/4 cup butter
• 1/4 cup granulated sugar
• 2/3 cup finely crushed graham cracker crumbs
• 1 egg
• 1/2 cup minus 1 Tbsp. cake flour
• 1 tsp. baking powder
• pinch salt
• Meringue:
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 egg whites, at room temperature
• 1/4 tsp. cream of tartar

Directions

1. For the panna cotta:
2. Cut the vanilla bean in half lengthwise. Using the top of the knife, scrape the seeds form each half of the bean.
3. In a medium saucepan over medium-high heat, combine the vanilla bean halves and seeds, cream, half-and-half, sugar and key lime zest. Bring to a boil, stirring occasionally. Remove from heat. Whisking constantly, add the lime juice and slowly sprinkle gelatin into hot mixture. Whisk until gelatin is dissolved. Strain mixture though a fine-mesh sieve.
4. pour into 6 ramekins or small glasses. Refrigerate 6 hours to overnight.

5. For the sable:

6. In the bowl of a stand mixer, cream butter and sugar. Add the graham cracker crumbs, then slowly add the egg and mix well.
7. In a separate bowl, combine cake flour, all-purpose flour, baking powder and salt. With the mixer running, add the flour mixer to the graham cracker mixture and mix until well combined. Wrap dough in plastic wrap and refrigerate several hours.
8. When ready to bake; heat oven to 300 degrees. Roll dough 1/2 inch thick and cut into 6 pieces. Bake on a lightly greased baking sheet for 12 minutes or until golden brown.

9. For meringue:

10. Heat broiler or have ready a kitchen torch.
11. In a small saucepan, combine sugar ands water. heat over high heat, swirling pan to dissolve sugar. Cook until sugar syrup registers 240 degrees on a thermometer.
12. meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form (when lifted, the beaters should form soft peaks in egg whites)., about 2 minutes.
13. With the mixer running, carefully and slowly drizzle in hot sugar syrup, increase speed to high and whip until glassy peaks form.
14. Spoon mixture into a pastry bag. Pipe onto graham cracker sables. 9 You will have meringue left over.) Place sables under broiler until just golden, about 30 seconds, or brown using a kitchen torch.
15. Serve sables with panna cotta.

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