Cream Cheese & Raspberry Panna Cotta
Prep
40 MIN
Total
8 HRS 50 MIN
Servings
8 Servings
Ingredients
2
tsp
gelatin
2
tbsp
(30 ml) cold water
1
cup
(150 g) blueberries, plus more for serving
1
cups
(135 g) strawberries, sliced, plus more for serving
1/2
cup
(70 g) raspberries, plus more for serving
1/4
cup
(55 g) sugar
2
tsp
gelatin
2
tbsp
(30 ml) cold water
1 3/4
cups
(430 ml) milk
1/2
cup
(105 g) sugar
1
tsp
(5 ml) vanilla
1
Philadelphia
Original Brick Cream Cheese
Instructions
Step 1
Fruit Jelly
In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
Step 2
Meanwhile, in a blender, purée the fruit with the sugar until smooth. Pour into a small pot. Bring to a boil while stirring constantly. Simmer for 2 minutes. Remove from the heat. Add the gelatin mixture and stir until completely dissolved. Divide the fruit jelly among eight 1 cup (250 ml) jars. Refrigerate for 3 hours or until the jelly has set.
Step 3
Panna Cotta
In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
Step 4
In a pot, bring ¾ cup (180 ml) of the milk to a boil with the sugar and vanilla. Remove from the heat. Add the gelatin mixture and stir until completely dissolved.
Step 5
In a bowl, whisk the cream cheese until very soft. Stir in the hot milk mixture until smooth. Stir in the remaining milk. Let cool for 10 minutes or until room temperature. Gently pour the panna cotta mixture over the fruit jelly. Cover and refrigerate for 5 hours or until the panna cotta has set.
Step 6
Garnish the panna cotta with fresh fruit.
