Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cream and milk in medium saucepan over low heat. add the contents of the panna cotta sachets. cook and stir for 2-3 minutes or until mixture comes to the boil. remove from heat. cover surface of custard directly with baking paper. let cool for 30 minutes. meanwhile, process the biscuits to make fine crumbs. using an electric mixer, beat cream cheese in a medium bowl until creamy. gradually beat in cooled custard until combined. spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses. place on tray. cover with plastic food wrap. chill 3 hours or until set. to serve, top with berries and drizzle with berry sauce from sachets.

Target recipe: drain peaches; set aside. in top of double boiler, combine 1/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake.