PANNA COTTA DE GUAYABA

Ingredients

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PANNA COTTA

• 1 Tablespoon Gelatin Powder
• 1 Cup Plus 2 Tablespoons Milk
• 1 Cup Plus 2 Tablespoons Heavy Cream
• 1 Vanilla Bean
• 3 Tablespoons Sugar
• 1 Ounce Cream Cheese
  • Room Temperature

FILLING

• 1 (7-Ounce) Can/Jar of Guava Shells
• 1/3 Cup Fresh Lemon Juice

Directions

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PANNA COTTA

1. Sprinkle the gelatin over 1/4 cup cold water and let stand until softened, about 5 minutes.
   
   
2. Open the vanilla bean pod and scrape out the seeds.
   
   
3. In a medium saucepan, combine the milk, cream, vanilla pod and seeds, sugar and cream cheese and bring to a simmer over medium-low heat and stir until smooth.
   
   
4. Fill larger molds about halfway and freeze until the mixture is set.

FILLING

1. In a blender, combine the guava and lemon juice and blend until smooth.
   
   
2. Pour into molds and freeze until set.

ASSEMBLE

1. Remove the frozen guava from the molds and place in the middle of the panna cotta.
   
   
2. Pour the rest of the panna cotta mixture on top and freeze until set.
   
   
3. Before serving, place the molds in the refrigerator for about 4 hours to soften the guava inside.

Notes:
You’ll need two sizes of silicone molds. I used a mini cupcake for the guava and standard cupcake for the panna cotta.