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COFFEE PANNA COTTA WITH CARAMEL SAUCE

Ingredients:

1/2 cup MAGNOLIA CREAM CHEESE, softened
2 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM
1/4 cup + 2 tbsp powdered sugar
1 tsp vanilla extract
4 tsp unflavored gelatin, dissolved in 1/4 cup MAGNOLIA FULL CREAM MILK
2 tsp SAN MIG BARAKO 3-in-1 COFFEE, dissolved

CARAMEL SAUCE:

1/2 cup sugar
1-1/2 tbsp water
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
2 tbsp MAGNOLIA GOLD BUTTER SALTED

Procedure:

  1. In a sauce pan, melt cream cheese and cream over low heat, stirring continuously. Add powdered sugar. Cook until mixture becomes smooth. Remove from heat then add vanilla. Set aside.
  2. In another saucepan, melt gelatin mixture over low heat until smooth and completely dissolved. Immediately add to cream mixture and mix well.
  3. Pour 1/3 cup of cream mixture into 6 custard cups. Chill and set aside for 15 minutes.
  4. Add coffee mixture to leftover cream mixture and mix well. Pour on top of cream layer to form a coffee layer. Chill for another 20 minutes. Serve with caramel sauce.
  5. Caramel Sauce: Combine sugar and water in a saucepan. Cook over moderate heat until mixture becomes deep brown in color. Remove from heat then add cream. Mix well and continue to cook for 5 minutes more.  Remove from heat and stir in butter.
Makes 6 servings.
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