Panna Cotta Cheesecake Recipes
PANNA COTTA CHEESECAKE
********** The instant pudding MUST be replaced by Hansells Classic Panna Cotta mix. Zaar didn't recognise this ingredient. ****************** This super-easy dessert looks really impressive, but takes no skill or effort to put together! You can turn it into a chocolate dessert by adding 125g of finely chopped dark chocolate to the hot panna cotta mixture, then stir it through until the chocolate melts. From the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Cheesecake
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine cream and milk in medium saucepan over low heat. Add the contents of the panna cotta sachets. Cook and stir for 2-3 minutes or until mixture comes to the boil. Remove from heat. Cover surface of custard directly with baking paper. Let cool for 30 minutes.
- Meanwhile, process the biscuits to make fine crumbs.
- Using an electric mixer, beat cream cheese in a medium bowl until creamy. Gradually beat in cooled custard until combined. Spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses. Place on tray. Cover with plastic food wrap. Chill 3 hours or until set.
- To serve, top with berries and drizzle with berry sauce from sachets.
Nutrition Facts : Calories 960.3, Fat 66.5, SaturatedFat 39.8, Cholesterol 210.9, Sodium 1194.7, Carbohydrate 82.1, Fiber 1.4, Sugar 49.7, Protein 12.2
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- 1. Pour 1/2 cup of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
- 2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream and sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until sugar dissolves. Remove from heat and let sit for 10 minutes.
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