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Muhallabeyat Labneh (Yogurt Panna Cotta)


Method

-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.

 

Ingredients

1/2 cup milk
1/2 cup whipping cream
1 cup Labneh or Greek yogurt
1/4 cup sugar
2 Tbsp. gelatin, dissolved in some warm water
1/4 tsp. rose water

For the caramel:
5 Tbsp. sugar
2 Tbsp. water
2 cups Sugar Syrup
Slices of white bread
Rose petal jam, raspberries, and ground pistachios for garnish

   
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