Rosewater Panna Cotta Recipe

For this Recipe you need just less than a teaspoon of rosewater to give the creamy panna cotta dessert  a good dash of flavor. Garnished  with frozen raspberries that get melted with a little bit of sugar, this is an elegant treat that's easy to make

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Course Dessert

Cuisine Italian

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 servings

Calories 225 kcal 

Ingredients

• 1/4 cup water
• 1 packet unflavored gelatin (1 scant tablespoon)
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/3 cup plus 2 tablespoons sugar, divided
• 3/4 teaspoon rosewater
• 1/2 teaspoon vanilla extract
• 2 cups frozen raspberries

Instructions

Put the water in a small bowl  and sprinkle the gelatin over the top of it . Leave for 5 minutes to soften the gelatin.

Heat the milk, cream, and ⅓ cup sugar together over medium-high heat , whisking occasionally now and then , until the sugar has completely dissolved and tiny bubbles appear around the perimeter of the milk (you want the milk hot, but avoid  to boil the milk or it will startoverflowing). Remove from heat. Add dissolved  gelatin to the hot milk and keep whisking until it fully dissolves. Add  in the vanilla extract and rosewater.

Pour into six glasses, jelly jars, or bowls. Refrigerate the mixture until it is firm for around  2 to 3 hours.

Ingredients

When ready to serve, put the raspberries and remaining 2 tablespoons sugar into a small saucepan over medium and cook just until the sugar dissolves and the raspberries are barely warm. Remove from heat To assemble, spoon the melted raspberries over the panna cotta.

Healthy 5 Ingredient Granola Bars Recipe

I was wanting homemade granola bars one morning and my hankering wasn't going to hang tight for me to heat a group. So with constrained fixings close by, I mixed together these 5-fixing granola bars in around 5 minutes and they turned out amazing! Between breakfast that morning, snacktime that evening and a few lady friends approaching watch The Bachelorette that night, they were passed before the day's over. So what's a mother to do when her young men wake up asking for another the following morning?!… combine another cluster

The first occasion when I made them with nutty spread, whenever I utilized almond margarine, whenever nutty spread and here I sit eating from one more bunch with almond margarine. You pick: nutty spread or almond margarine. The two forms taste incredible! The almond margarine is less sweet than nutty spread and the surface is more slender so you need to utilize a 1/2 cup a greater amount of it. So in case you're utilizing nutty spread, utilize 1 cup and in case you're utilizing almond margarine, utilize 1-1/2 cups. Get it? Alright? Go!

Other than nutty spread or almond margarine, all you'll require is nectar, pre-made granola, antiquated oats and chocolate chips. I use Cascadian Farm's dull chocolate almond granola, yet don't hesitate to utilize your preferred kind of granola. The pre-made granola includes such incredible crunch and surface to the granola bars, yet on the off chance that you need to keep it very basic and you're willing to renounce the crunch, you could utilize all cereal and they would in any case taste extraordinary!

Ingredients

• 1 cup natural peanut butter or 1-1/2 cups natural almond butter
• ¾ cup honey
• 4 cups pre-made dark chocolate almond granola
• 1 cup old-fashioned oatmeal
• ¾ cup dark chocolate chips, divided
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• Instructions
  1. Line a 9 x 13-inch baking dish with parchment paper or foil and spray with non-stick cooking spray. Set aside.
  2. In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter (or almond butter) and honey. Stir in the granola and oatmeal until well combined. Stir in ½ cup of the chocolate chips.
  3. Spread the mixture evenly into the prepared baking dish. Sprinkle with remaining ¼ cup chocolate chips. Use a spatula or your hands with parchment paper under them to press down firmly all over the top of the mixture making sure the top is smooth and the mixture is as compact in the dish as possible.
  4. At this point, you can lift the bars out of the dish (using the edges of the foil or parchment paper) and immediately cut into bars with a sharp knife or you can cover the dish with plastic wrap and place the bars in the refrigerator to firm them up even more, about 30 minutes, before cutting them into bars. Store cut bars in a sealed container in the refrigerator for up to 2 weeks.