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Tuesday, April 24, 2012

Panna Cotta

Wonderful Recipe from our own Radish mag; Rose Water Panna Cotta 2 teasp or 1packet unflavored gelativn 3 TBSP cold water 1c. heavy cream, divided 1c plan greek yogurt 3 TBSP rosewater 3 TBSP honey, plsu fmore for drizzling 1/d pistachios, chopped rose petals, optional In small bowl, springle gelatin over cold water. Stir and set adie ten mins to gelatin can soften. In medium bowl, whisk togher 1/2 cof cream, all of yogurt and rose water. Heat remmaining 1/2 c cream bring to simmer over medium heat. Remove cream from heat and whisk in gelatin and honey to dissolve. Pour hot mixture into cold and stir to combine. Pur panna cotta into 4-6 small containers and refrigerate till cold. When chilld and firm, cover tightly with poastic wrap and refrigerate overnight. When ready to serve, garnish each with shopped pisachios and drizzle of honey or rose petals. This is an Italian dessert meaning cooked cream. For more Italian ideas, google Cucina Italia with Marianna Esposito.

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