Ginger Pannacotta with Poached Pears

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

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

cream, caster sugar, ginger, vanilla, philadelphia cream cheese, gelatine, boiling water, egg whites

Taken from www.kraftrecipes.com/recipes/ginger-pannacotta-poached-pears-103742.aspx (may not work)