A tart take to a classic. This Cream Cheese Panna Cotta is so good. It still has all the creaminess of a regular panna cotta but with the tartness of cream cheese. I'm a huge fan of cream cheese desserts, cream cheese frosting is my absolute favourite, so this is right up my alley. It's two great desserts combined and I am here for it. You can top with any sauce or coulis of your choice. I used a raspberry coulis and it was absolutely perfect.
Tip: If you have leftover Raspberry Coulis, place in an airtight container and freeze.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Heavy cream
- Cream cheese
- Gelatin
- Sugar
- Vanilla
- Sour cream
- Raspberries
- Lemon juice
Equipment:
- Medium pot
- Spatula
- Sieve
- Plastic wrap
- Measuring cups and spoons - cute set of both!
- Serving cups - Love these!
How to make Cream Cheese Panna Cotta:
To make the Panna Cotta:
Place gelatin strips in a shallow tray and cover with cold water. Let sit for 5 minutes until soft. Pour ½ cup of the heavy cream into a small saucepan. Add in the softened gelatin.
Turn on heat to low and stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, 5 minutes until sugar is dissolved and cream is heated through.
Meanwhile, add cream cheese and sour cream. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
Pour into desired serving vessels, I used glass jars but you can use glasses or mason jars, and leave space for coulis. Place in the fridge to cool. After an hour, place plastic wrap on top without touching the panna cotta mixture and allow to cool for at least 6 hours or overnight.
To make the Raspberry Coulis:
Combine raspberries, sugar, water, and lemon juice in a saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy.
Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
Allow to cool at room temperature. Place in the fridge until serving. When ready, place the raspberry coulis on top of the panna cotta and top with fresh berries.
Like this recipe? Why not give these a try?
Cream Cheese Panna Cotta with Raspberry Coulis
Ingredients
Cream Cheese Panna Cotta:
- 2 cups heavy cream divided
- 3 sheets gelatin
- ½ cup granulated sugar
- 1 tsp vanilla
- 1 pkg (250g) cream cheese softened
- 1 ¼ cups sour cream
- 2 ½ cups raspberries
- ⅓ cup sugar
- 3 Tbsp water
- 1 tsp fresh lemon juice
Instructions
Cream Cheese Panna Cotta:
- Place gelatin strips in a shallow tray and cover with cold water. Let sit for 5 minutes until soft. Pour ½ cup of the heavy cream into a small saucepan. Add in the softened gelatin.
- Turn on heat to low and stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, 5 minutes until sugar is dissolved and cream is heated through.
- Meanwhile, add cream cheese and sour cream. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
- Pour into desired serving vessels, I used glass jars but you can use glasses or mason jars, and leave space for coulis. Place in the fridge to cool. After an hour, place plastic wrap on top without touching the panna cotta mixture and allow to cool for at least 6 hours or overnight.
Raspberry Coulis:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy.
- Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
- Allow to cool at room temperature. Place in the fridge until serving. When ready, place the raspberry coulis on top of the panna cotta and top with fresh berries.
[…] « Cream Cheese Panna Cotta […]