Panna Cotta With Layered Philadelphia Cream Cheese And Orgeat Syrup

1. 1

   Soften the gelatin in a bowl with cold water.

2. 2

   Heat and mix cream and powdered sugar in a saucepan, remove from heat just before boiling, and make sure the sugar is well dissolved.

3. 3

   Remove from heat, add barley water and Philadelphia cream cheese, mix well.

4. 4

   Dry the gelatin leaves, and add them to the mixture, stirring well to dissolve completely.

5. 5

   Pour mixture into 8 small jars, and refrigerate for at least 4 hours.

6. 6

   Thaw blackberries, mix with icing sugar (to taste and depending on the acidity of the blackberries), add lemon juice.

7. 7

   Sieve the sauce, and refrigerate.

8. 8

   To serve, pour a little sauce over each panna cotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.