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    Friday, August 14, 2015

    Muhallabeyat Labneh recipe




    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

    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.

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    Item Reviewed: Muhallabeyat Labneh recipe Rating: 5 Reviewed By: Mrs. Chef
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