- Mash 4 graham crackers and mix with 1 TBL melted butter.
- Press crust into two ramekins
- Mix together 1 C creme fraiche and 1 C cream cheese
- Melt 1/3 C sugar with 5 TBL hot water in a pan
- Add big wide strips of lemon zest (to be removed later)
- Put 1 sprig of rosemary into water mixture.
- Add 2 tsp gelatin and bring sugar water mixture to a boil.
- Strain solids out and cool for 15 minutes
- Mix gelatin mixture in with cream cheese
- Pour into pie crusts and chill overnight
- Top with lingonberries or other fresh fruit (or preserves)
