Panna Cotta With Layered Philadelphia Cream Cheese And Orgeat Syrup

• 1 11/16 cups cream liquid
• 5 gelatin sheets 1.7 grams each
• 3 1/8 tablespoons granulated sugar
• 4 tablespoons almond syrup or Orgeat Syrup
• 7/8 cup philadelphia cream cheese
• 1 1/3 cups frozen blackberries
• 1/2 lemon juice
• 4 tablespoons icing sugar

1. Soften the gelatin in a bowl with cold water.
2. Heat and mix cream and powdered sugar in a saucepan, remove from heat just before boiling, and make sure the sugar is well dissolved.
3. Remove from heat, add barley water and Philadelphia cream cheese, mix well.
4. Dry the gelatin leaves, and add them to the mixture, stirring well to dissolve completely.
5. Pour mixture into 8 small jars, and refrigerate for at least 4 hours.
6. Thaw blackberries, mix with icing sugar (to taste and depending on the acidity of the blackberries), add lemon juice.
7. Sieve the sauce, and refrigerate.
8. To serve, pour a little sauce over each panna cotta.

cream liquid, each, sugar, almond syrup, philadelphia cream cheese, frozen blackberries, lemon juice, icing sugar

Taken from www.yummly.com/recipe/Panna-Cotta-with-Layered-Philadelphia-Cream-Cheese-and-Orgeat-Syrup-782240 (may not work)