Muhallabeyat Labneh (Yogurt Panna Cotta)
-In a saucepan over medium-high heat, warm milk and cream. Stir in Labneh. Add sugar, gelatin mixture, and rose water, stirring until well combined; do not boil. Remove from heat and set aside.
-Divide mixture among translucent plastic cups or small ramekins. Refrigerate for at least 2 hours, or until set.
-Meanwhile, make the Caramel: In a saucepan over medium-high heat, cook sugar and water until lightly browned. Let cool awhile.
-Add syrup to caramel and bring to a boil over medium-high heat. Remove from heat and set aside.
-Using a round cookie cutter, cut bread slices into discs of same diameter as cups or ramekins.
-Place a bread disc in center of a serving plate and pour some caramel over it. Invert a filled cup over caramel disc, unmolding a panna cotta on top. Repeat to plate remaining servings. Garnish with rose petal jam and raspberries, and sprinkle some ground pistachios on top.
-Garnish with rose petal jam and raspberries, and sprinkle some ground pistachios on top.