Espresso & Vanilla Panna Cotta

• 1 env. KNOX Unflavored Gelatine
• 1-1/2 cups half-and-half, divided
• 1/2 cup sugar, divided
• 1/2 vanilla bean, split
• 1/2 cup brewed espresso or brewed strong black coffee
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened

1. Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan.
2. Let stand 5 min.
3. Stir in remaining half-and-half and 1/4 cup sugar.
4. Scrape vanilla bean seeds into pan; cook on low heat 5 min.
5. or until gelatine is completely dissolved, stirring frequently.
6. (Do not let mixture come to boil.)
7. Refrigerate 30 min.
8. Meanwhile, cook and stir coffee and remaining sugar in separate saucepan on medium-high heat 2 to 3 min.
9. or until sugar is dissolved; simmer on medium-low heat 5 to 6 min.
10. or until thickened to syrup-like consistency.
11. Pour into 6 (1/2-cup) espresso cups.
12. Pour gelatine mixture into blender.
13. Add Neufchatel; blend until smooth.
14. Spoon into espresso cups.
15. Refrigerate 2 hours or until firm.

unflavored gelatine, sugar, vanilla bean, espresso, cheese

Taken from www.kraftrecipes.com/recipes/espresso-vanilla-panna-cotta-120707.aspx (may not work)