Panna Cotta with Layered Philadelphia Cream Cheese and Orgeat Syrup
On dine chez Nanou★★★★★Reviews(1)8Ingredients
290Calories
40Minutes
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
- 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
PER SERVING *
| 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)
Yummly User
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.
