With the hot weather of summer and early fall and icebox pie
is always a nice way to put dessert. When
strawberries are in bountiful, this strawberry icebox pie is an easy way to put
some fruit on the table, which will be appreciated by all.
You need to finish with two cups of filling.
Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.
This recipe has been in our family a long time it was given to us by an aunt when we lived in Panama on 81 and who knows how long she’d had it before she passed it on to us. It has been a family favorite and it’s easy to make. Originally described as a cheese putting in the recipe in Spanish, we have been making it before we understood it to be Panna Cotta. But I’ll be honest most times we don’t bother with putting it Panna Cotta Form. Usually, we just put it in a big dish and scoop it out with the big spoon to serve to serve or put it in individual serving size drinking glasses.
While the common way to serve Panna Cotta is to make the base and pour a syrup or a fruit topping on it, this recipe incorporates the peaches into the body of the Panna Cotta and therefore no sauce is required.
This is an interesting approach to a panna cotta in that it uses both milk and cream cheese, so, if you wanted to, I suppose, you could put this on the crust and turn it into an icebox cheesecake.
Peach Panna Cotta Ingredients
two packets of unflavored gelatin (Knox) (5 teaspoons/ 15g)
one can of evaporated milk (12 fl. oz. / 354 mL)
One 8 package of cream cheese (8 oz/ 226.80g)
1 cup of sugar (8 oz. / 600g)
1 can of sliced peaches in syrup (15.25 oz. / 432g)
Peach Panna Cotta Preparation Directions
Remove peach slices from syrup and ser syrup aside for later use
Cut peach slices into smaller chunks
Blend milk and cream cheese
Add sugar to milk mixture and blend again
Sprinkling the gelatin evenly over ½ cup of cool water and let set until the gelatin swells and softens
Heat up the syrup (do not boil)
Stir Gelatin slowly into the hot syrup
Pour syrup and Gelatin mix to milk mix in blender and blend again.
Pour mix in to the dish, ramakins, or glasses of choice
Add Peaches distributed even across the milk mixer