Damasco Yogurt Panna Cotta

Name: Damasco Yogurt Panna Cotta
Total time: 30 min
Yield: 6
Ingredients: 2 envelopes of unflavored gelatin (24 g); 1/2 cup boiling water (120 ml); 1 cup natural yogurt (200 g); 1/2 cup plus 3 tablespoons rosewater jelly (150 g); 10 ice cubes; Fresh mint leaves (for garnish)

1
2 envelopes of unflavored gelatin (24 g)
2
1/2 cup boiling water (120 ml)
3
1 cup natural yogurt (200 g)
4
1/2 cup plus 3 tablespoons rosewater jelly (150 g)
5
10 ice cubes
6
Fresh mint leaves (for garnish)

Ingredients

1
2 envelopes of unflavored gelatin (24 g)
2
1/2 cup boiling water (120 ml)
3
1 cup natural yogurt (200 g)
4
1/2 cup plus 3 tablespoons rosewater jelly (150 g)
5
10 ice cubes
6
Fresh mint leaves (for garnish)

Directions

1
In a blender, blend the gelatin with the boiling water until well dissolved
2
Add the yogurt, 1/2 cup of the jelly, and ice and blend until the mixture thickens
3
Distribute among six servings and in each one place 1/2 tablespoon of the jelly
4
Garnish with fresh mint leaves and serve immediately
5
130 calories per serving

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