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Panda Crémet D’anjou

by Teddy Villa featured in 5 Recipes Almost Too Cute To Eat


for 4 servings

Crémet d’Anjou

  • ½ cup
    cream cheese, room temperature (100 g)
  • ¼ cup
    sugar (50 g)
  • ½ cup
    greek yogurt (100 g)
  • 2 teaspoons
    lemon juice
  • 1 tablespoon
  • 1 teaspoon
  • ½ cup
    heavy cream (100 mL)

Panda’s Face

  • ¾ cup
    cereal (20 g)
  • 50 g
    semisweet chocolate, melted 50 g

Berry Sauce

  • ½ cup
    mixed berries, frozen or fresh (100 g)
  • ¼ cup
    sugar (50 g)
  • 1 tablespoon
    lemon juice
    Calories 378
    Fat 25g
    Carbs 36g
    Fiber 1g
    Sugar 17g
    Protein 7g

Estimated values based on one serving size.



  1. To make Crémet d’Anjou, in a microwave-proof ramekin, combine water and gelatin, and mix well. Set aside.
  2. In a medium bowl, combine cream cheese and sugar with a hand mixer.
  3. 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.
  4. In another bowl, whip heavy cream with a hand mixer until stiff peaks form. Then mix the whipped cream and cream cheese mixture together.
  5. 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.
  6. To make the Panda’s face parts, combine chocolate and cereal until they are coated evenly.
  7. Line the cereal out onto parchment paper and set aside until set.
  8. 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.
  9. Put a tablespoon of the sauce on a plate. Remove kitchen paper from harden cheese and place next to sauce.
  10. Make up the panda’s face with chocolate coated cereal and leftover chocolate.
  11. Enjoy!




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