Yogurt Panna Cotta ( Muhallabeyat Labneh )

Yogurt Panna Cotta ( Muhallabeyat Labneh )

Prep. mins
Cooking mins
Middle Eastern

INGREDIENTS Measurements


1/2 cup milk
1/2 cup whipping cream
1 cup Labneh or greek yogurt
1/4 cup sugar
2 tablespoons gelatin, dissolved in some warm water
1/4 teaspoon rose water


5 tablespoons sugar
2 tablespoons water
2 cups Sugar Syrup
Slices of white bread
Rose petal jam, raspberries, and ground pistachios, for garnish



  • In a saucepan over medium 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 heat, cook sugar and water until lightly browned. Let cool awhile.
  • Add syrup to caramel and bring to a boil over medium 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.


  • Labneh, Labna, Labnah, Labni: Strained yogurt made from cow or goat milk into a soft cheese. It is usually eaten for breakfast or as mezza with olive oil.


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