YOGHURT DESSERT WITH SAFFRON AND ROSE PETALS by Helen Tsirtsikou
INGREDIENTS:
3 × 200 gr. Cream cheese Philadelphia
3 X 200 gr. Plain yogurt 2 % fat
100 gr. icing sugar
A pinch of cardamom in powder
A pinch of nutmeg in powder
Some drops of flower water or rose water
Saffron in strands
Slivered almonds
Sugared rose petals
PREPARATION
1. Whisk the cream cheese lightly to make at smooth and floppy
Add the yogurt and the icing sugar and mix with care. Add the
spices, the saffron stands and the scented water as desired.
Fill a glass bowl and cover with the almonds. Put in the fridge
covered.
2. To make the sugared rose petals, choose red roses, wash the petals
and dry them, brush them on both sides with egg white and sprinkle
with granulated sugar. Let them dry for 24 hours in a dry place.
3. Present the sweet decorated with the rose petals as desired.
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