Lemon Ricotta Panna Cotta Crème Brûlée Bars

Lemon Ricotta Panna Cotta Crème Brûlée Bars

Servings: 12-15 bars

Ingredients:

For the crust:

• 1 cup (200g) all-purpose flour
• 1/2 cup (100g) confectioners' sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt

For the panna cotta:

• 1 cup (250ml) heavy cream
• 1/2 cup (120g) granulated sugar
• 2 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 8 oz (225g) ricotta cheese
• 1 tsp vanilla extract

For the crème brûlée:

• 1 cup (250ml) heavy cream
• 1/4 cup (60g) granulated sugar
• 1 tsp vanilla extract

Instructions:

Make the crust:

1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add softened butter and mix until the dough comes together.
4. Press the dough into the bottom of a 9x13-inch baking dish lined with parchment paper.
5. Bake for 18-20 minutes or until lightly golden brown.

Make the panna cotta:

1. In a medium bowl, whisk together heavy cream, granulated sugar, lemon zest, and lemon juice.
2. Add ricotta cheese and vanilla extract; mix until smooth.
3. Pour the mixture over the baked crust and refrigerate for at least 4 hours or overnight.

Make the crème brûlée:

1. In a small saucepan, combine heavy cream, granulated sugar, and vanilla extract.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and let cool to room temperature.

Assemble the bars:

1. Pour the cooled crème brûlée mixture over the chilled panna cotta layer.
2. Refrigerate for at least 30 minutes to allow the flavors to meld together.

Serving Suggestions:

• Cut into bars using a sharp knife or cookie cutter.
• Serve chilled, garnished with fresh fruit or edible flowers if desired.

Enjoy your Lemon Ricotta Panna Cotta Crème Brûlée Bars!