how to make award winning Yoghurt panna cotta with rose syrup

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yoghurt panna cotta with rose syrup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yoghurt panna cotta with rose syrup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yoghurt panna cotta with rose syrup is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 gelatine leaves*
  • 300ml thin cream
  • 1/2 cup (110g) caster sugar
  • 1 vanilla bean, split
  • 400ml thickened cream
  • 300g thick Greek-style yoghurt
  • Rose syrup* to serve
  • Turkish delight, to serve (optional)

Method

  • Step 1
    Soak the gelatine leaves in cold water for 5 minutes, then drain.
  • Step 2
    Heat the thin cream, sugar and vanilla pod in a saucepan over low heat, stirring until the sugar dissolves.
  • Step 3
    Squeeze the gelatine leaves of excess water and add to the saucepan. Remove from the heat, cool slightly and remove vanilla pod. Add thickened cream and yoghurt. Pour into 1-cup (250ml) capacity serving glasses, allowing room at the top to pour over rose syrup. Cover and chill for 3 hours.
  • Step 4
    Just before serving, pour the rose syrup over the top of the panna cotta.
  • Step 5
    Serve with Turkish delight or rosewater-flavoured shortbread.

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