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8Ingredients
40Minutes
290Calories
Panna Cotta with Layered Philadelphia Cream Cheese and Orgeat Syrup
On dine chez Nanou
Description
Light and invigorating desserts accompanied by summer evenings include this smooth creamy panna cotta, layered beneath a tart orgeat syrup. Each spoonful begins with a tangy and tart gelatin, followed by a smooth, mild, creamy custard. Individualize each jar by using various berries to mix in the icing sugar and changing the acidity by using lemon, lime, or orange flavors.
Ingredients
US|METRIC
- 400 milliliters cream (liquid)
- 5 gelatin sheets (1.7 grams each)
- 40 grams granulated sugar
- 4 tablespoons almond syrup (or Orgeat Syrup)
- 200 grams philadelphia cream cheese
- 200 grams frozen blackberries
- 1/2 lemon juice
- 4 tablespoons icing sugar
Directions
- Soften the gelatin in a bowl with cold water.
- Heat and mix cream and powdered sugar in a saucepan, remove from heat just before boiling, and make sure the sugar is well dissolved.
- Remove from heat, add barley water and Philadelphia cream cheese, mix well.
- Dry the gelatin leaves, and add them to the mixture, stirring well to dissolve completely.
- Pour mixture into 8 small jars, and refrigerate for at least 4 hours.
- Thaw blackberries, mix with icing sugar (to taste and depending on the acidity of the blackberries), add lemon juice.
- Sieve the sauce, and refrigerate.
- To serve, pour a little sauce over each panna cotta.
NutritionView More
290Calories
Sodium5% DV125mg
Fat31% DV20g
Protein25% DV13g
Carbs5% DV16g
Fiber4% DV1g
| Calories290Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium125mg5% |
| Potassium150mg4% |
| Protein13g25% |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber1g4% |
| Sugars12g24% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Summer B. 30 Jun 2015
★★★★★
I love this recipe and I used almond syrup to make mine. It melted right in your mouth. I served it after our large family Italian feast and everyone raved over the creaminess of this dessert.