Honey Pannacotta with Fresh Fruit

Honey Pannacotta with Fresh Fruit
15 Mins
Prep time
20 Mins
Cooking time
Serves 6

What you need

  • 1 cup cream
  • 1/3 cup honey
  • 1 tablespoon caster sugar
  • 1 cinnamon stick
  • 250g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 2 teaspoons gelatine, dissolved in 1 tablespoon boiling water
  • fresh fruit, to serve
  • Almond bread, to serve

How to make it

  1. HEAT half the cream with the honey, sugar and cinnamon stick in a saucepan over low heat until just simmering. Reduce heat, remove the cinnamon stick and whisk in the PHILLY until smooth. Take off the heat.
  2. STIR in the gelatine mixture, and allow to cool slightly.
  3. LIGHTLY WHIP the remaining cream, and fold into the PHILLY mixture. Divide evenly between 6 x 1/2 cup capacity moulds or ramekins.
  4. COVER and refrigerate for 4-6 hours, or until set. Turn out and serve with fresh fruit and almond bread.