Panna Cotta with Layered Philadelphia Cream Cheese and Orgeat Syrup

Name: Panna Cotta with Layered Philadelphia Cream Cheese and Orgeat Syrup
Total time: 2400 s
Yield: 8 servings
Ingredients: 11/13 pint cream liquid; 5 gelatin sheet 1.7 grams each; 1 1/15 jiggers granulated sugar; 4 tablespoons almond syrup or Orgeat Syrup; 6/7 cup Philadelphia Cream Cheese; 2/3 pint frozen blackberries; 1/2 lemon juice; 4 tablespoons powdered sugar

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Panna Cotta with Layered Philadelphia Cream Cheese and Orgeat Syrup

8Ingredients

290Calories

40Minutes

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

servings:

400 milliliters cream (liquid)
5 gelatin sheet (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 powdered sugar

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Directions

1Soften the gelatin in a bowl with cold water.
2Heat and mix cream and powdered sugar in a saucepan, remove from heat just before boiling, and make sure the sugar is well dissolved.
3Remove from heat, add barley water and Philadelphia cream cheese, mix well.
4Dry the gelatin leaves, and add them to the mixture, stirring well to dissolve completely.
5Pour mixture into 8 small jars, and refrigerate for at least 4 hours.
6Thaw blackberries, mix with icing sugar (to taste and depending on the acidity of the blackberries), add lemon juice.
7Sieve the sauce, and refrigerate.
8To serve, pour a little sauce over each panna cotta.