Vanilla Cream Cheese Panna Cotta w/ Coffee Gelee

What a long name! It fits the long hours that i put into this 'ai4 xing1' dessert i made for piggy. He simply LOVES panna cotta (i tink he'd sell me for one... hehe.. just joking). But seriously, i started at 11pm(yes, in the dead of the night again) and finished at 230am. Phew! But it felt so good to see it turn out great!I think i was too kan qiong that the thing would not stay so i put extra gelatine. Turned out to be a tad too hard.


Think he was too eager to eat it. Pic turned out blur.

Piggy really loved it!! Out of the 5 cups that i made, he ate 3!! Wee.. and i tink dad ate one too. Well, i guess the last one is for me then. Will definately make again, but not in the dead of the night again......


Look at those beautiful layers!!

Vanilla Cream Cheese Panna Cotta w/ Coffee Gelee (Eva's Kitchen)
Rating: 4/5

Ingredients (serves 6) :

for the vanilla cream cheese panna cotta :

1 1/4 tbsp gelatine powder

45ml water

200g cream cheese, room temperature

50g caster sugar

160ml milk

80ml whipping cream

1/2 vanilla bean, split or 2/3 tsp vanilla extract/essence

for the coffee gelee :

1 1/2 tbsp gelatine powder

50ml + 150ml water

2 1/2 tsp instant coffee granules

75ml warm water

75g light brown sugar


Directions :

1. for the panna cotta, double-boil gelatine with 45ml water. keep warm.

2. whisk cream cheese & sugar until smooth. set aside.

3. heat milk & whipping cream over medium heat until about to boil. remove from heat & stir in cream cheese. stir in gelatine and vanilla. strain mixture & leave to cool.

4. for the coffee gelee, double boil gelatine with 50ml water.

5. dissolve coffee granules in 75ml warm water. set aside.

6. in a medium saucepan, boil brown sugar & 150ml water until sugar dissolves. remove from heat and stir in coffee & gelatine mixture. leave to cool.

7. to assemble, spoon 1.5 tbsp cream cheese mixture (or the thickness you desire) into each glass. refrigerate for 30 mins, or to speed up the process, freeze instead. the cream cheese should be quite firm before pouring in the coffee mixture.

8. spoon coffee mixture over cream cheese and refrigerate/freeze for another 30 mins. repeat process until all mixture is used up, ending with the coffee mixture as the top layer.

9. refrigerate for 3 hours before serving.ingredients (serves 6) :