Panda Crémet D’anjou

Instructions

• To make Crémet d’Anjou, in a microwave-proof ramekin, combine water and gelatin, and mix well. Set aside.
• In a medium bowl, combine cream cheese and sugar with a hand mixer.
• Microwave the gelatin mixture for 30 seconds, mix every 15 seconds. Pour the gelatin mixture into the cream cheese mixture. Add Greek yogurt, lemon juice into cream cheese mixture and whisk until smooth.
• In another bowl, whip heavy cream with a hand mixer until stiff peaks form. Then mix the whipped cream and cream cheese mixture together.
• Lay a layer of kitchen paper into a ramekin. Scoop the mixture into the kitchen paper then twist the top of the paper and tie it with a rubber ring to drain the mixture. Refrigerate for at least 3 hours.
• To make the Panda’s face parts, combine chocolate and cereal until they are coated evenly.
• Line the cereal out onto parchment paper and set aside until set.
• To make the berry sauce, in a saucepan over a medium heat, combine mixed berries, sugar, and lemon juice. When the sauce comes to a boil, remove from the heat.
• Put a tablespoon of the sauce on a plate. Remove kitchen paper from harden cheese and place next to sauce.
• Make up the panda’s face with chocolate coated cereal and leftover chocolate.
• Enjoy!