Place cold water in a small stainless steel bowl and sprinkle gelatin on top.
Let gelatin stand to dissolve.
Put 2 inches of water in medium saucepan and bring pot to bare simmer.
Combine chocolate and 1/2 cup of heavy cream in stainless steel bowl big enough to rest on top of saucepan.
Place bowl over simmering water, making sure the bottom of bowl doesn't touch water.
Heat, whisking occasionally, until the chocolate is completely melted and mixture is smooth.
Whisk gelatin mixture, lemon juice and zest into bowl of melted chocolate.
Set bowl over a larger bowl of ice cubes and let it stand, whisking occasionally, until mixture begins to thicken, about 10 minutes.
In medium-sized bowl, using electric mixer, whip remaining 1 cup of heavy cream until soft peaks form.
Gently fold whipped cream into chocolate mixture.
Scrape filling into prepared pie shell.
Cover pie with plastic wrap and refrigerate until filling is completely set: about 6 hours, or up to 1 day in advance.
Just before serving, arrange raspberries and blueberries on top of pie.
Ingredients:
2 tablespoons cold water
1 envelope unflavored gelatin
10 1/2 ounces good quality white chocolate
1 1/2 cups heavy cream, chilled
2 tablespoons fresh lemon juice
1 teaspoon grated lemons, zest of
1 prepared crumb pie crusts ( use storebought or see posted recipe for Graham Cracker Crust or Vanilla Wafer-Almond Pie Crust)
1 pint fresh raspberries and blueberries
Steps/Methods:
Place cold water in a small stainless steel bowl and sprinkle gelatin on top.
Let gelatin stand to dissolve.
Put 2 inches of water in medium saucepan and bring pot to bare simmer.
Combine chocolate and 1/2 cup of heavy cream in stainless steel bowl big enough to rest on top of saucepan.
Place bowl over simmering water, making sure the bottom of bowl doesn't touch water.
Heat, whisking occasionally, until the chocolate is completely melted and mixture is smooth.
Whisk gelatin mixture, lemon juice and zest into bowl of melted chocolate.
Set bowl over a larger bowl of ice cubes and let it stand, whisking occasionally, until mixture begins to thicken, about 10 minutes.
In medium-sized bowl, using electric mixer, whip remaining 1 cup of heavy cream until soft peaks form.
Gently fold whipped cream into chocolate mixture.
Scrape filling into prepared pie shell.
Cover pie with plastic wrap and refrigerate until filling is completely set: about 6 hours, or up to 1 day in advance.
Just before serving, arrange raspberries and blueberries on top of pie.
