Ginger Pannacotta with Poached Pears

Ginger Pannacotta with Poached Pears
10 Mins
Prep time
35 Mins
Cooking time
Serves 6

What you need

  • 1 cup cream
  • 1/4 cup caster sugar
  • 2 teaspoons finely grated ginger
  • 1 teaspoon vanilla extract
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 teaspoon gelatine, dissolved in 1 tablespoon boiling water
  • 2 egg whites
  • poached pears, to serve

How to make it

  1. COMBINE the cream, sugar, ginger and vanilla in a saucepan and heat to just below the boiling point. Remove from the heat.
  2. BEAT PHILLY in a bowl with an electric mixer until smooth. Gradually beat in the ginger cream and dissolved gelatine until combined.
  3. WHIP the egg whites until stiff peaks form. Gently fold egg whites into the PHILLY mixture and divide evenly into 6 x 1/2 cup (125ml) capacity moulds.
  4. REFRIGERATE 4 - 6 hours or until set. Invert the pannacotta onto serving plates and serve with poached pears.