Cream Chesse Panna Cotta by Lily Chua

Cream Chesse Panna Cotta by Lily Chua

Ingredients for Cream Cheese Panna Cotta :
http://www.food.com/recipe/mascarpone-panna-cotta-34807

1 tablespoon milk
1 1/4 teaspoons unflavoured gelatin
1 1/4 cups whipping cream
1/3 cup milk
1 tablespoon vanilla
1/4 cup sugar
1/4 cup mascarpone cheese (I used Kraft cream cheese)
1/4 cup sour cream

Method

1. In a small bowl, pour 1 tablespoon milk
2. Sprinkle the gelatin, and allow it to soften about 10 minutes.
3. Combine the cream, 1/3 cup milk, vanilla and 1/4 cup sugar in a saucepan.
4. Bring to a boil over medium high heat, stirring often.
5. Remove from heat, add gelatin mixture and stir until melted.
6. Let the mixture cool slightly down to a warm temperature.
7. In a medium bowl, whisk together cream cheese and sour cream until smooth.
8. Slowly add in the now warm cream mixture into the bowl, whisking constantly.
9. Spray 3 or 4 ramekins with cooking spray.
10. Pour the mixture inside the ramekins.
11. Chill until cold and set (3 -4 hrs and up to 12 hrs).  Run a small knife around the edge of the ramekins to loosen the panna cotta.
12.  If it doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
13. Invert the ramekin onto a plate.


Strawberry Compote Ingredients

http://www.taste.com.au/recipes/4697/strawberry+panna+cotta+gluten+free

3 tablespoons of strawberry jam.
3 tablespoons of cold water.
12 pcs of small strawberries, hulled.

Method

1. Place the jam and cold water in  a small saucepan.
2.  Stir over low heat till jam melts.
3. Add strawberries and stir to coat in jam.
4.  Cool before use.
5. Spoon over panna cotta and serve.