2tablespoons gelatin, dissolved in some warm water
1/4teaspoon rose water
Caramel
5tablespoons sugar
2tablespoons water
2cups Sugar Syrup
Slices of white bread
Rose petal jam, raspberries, and ground pistachios, for garnish
METHOD
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.
CHEF NOTES
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.
