Creamy Cream Cheese Panna Cotta

1. 1

   Make the caramel sauce Divide up the granulated sugar used for the caramel into 4 parts.

2. 2

   Add 1/4 of the granulated sugar to a pot, heat, and mix until it turns brown.

3. 3

   Add the next fourth, and as soon as that turns brown add the next.

4. 4

   Continue until you've added all the sugar.

5. 5

   Once it starts to bubble, stop the heat.

6. 6

   Pour into the ramekins while still hot.

7. 7

   Dissolve the gelatin in water and set aside.

8. 8

   Combine the cream cheese and granulated sugar and mix into a cream.

9. 9

   Add lemon juice.

10. 10

    Add half of the milk to a pot and heat to just before boiling.

11. 11

    Add the gelatin and dissolve.

12. 12

    Add the mixture from step 8 to step 7 a little at a time, then add the remaining milk, heavy cream, and vanilla extract.

13. 13

    Mix together.

14. 14

    Pour the mixture from step 9 into the ramekins.

15. 15

    Place in the refrigerator to cool.

16. 16

    Once it stiffens, it's complete!

* Per serving · 4 servings · Values may vary.