To make Crémet d’Anjou, in a microwave-proof ramekin, combine water and gelatin, and mix well. Set aside.
2. Step
In a medium bowl, combine cream cheese and sugar with a hand mixer.
3. Step
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. Step
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. Step
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. Step
To make the Panda’s face parts, combine chocolate and cereal until they are coated evenly.
7. Step
Line the cereal out onto parchment paper and set aside until set.
8. Step
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. Step
Put a tablespoon of the sauce on a plate. Remove kitchen paper from harden cheese and place next to sauce.
10. Step
Make up the panda’s face with chocolate coated cereal and leftover chocolate.
