This is a beautifull looking dish with bright coloring of pink and red that goes wonderfully with white Vanilla lemon yogurt panna cotta.
Raspberries with rose water syrup.
2 cups water
1 cup caster sugar
2 teaspoons rose water
1 vanilla bean, split and seeds scraped.
500 g raspberries (fresh or frozen)
*Place the water, sugar, rosewater, and vanilla bean and seeds in a saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 4 minutes.
*Remove from the heat and add the raspberries and set aside to cool.
*Serve with Vanilla and lemon yogurt panna cotta or with vanilla ice cream.
Raspberries with rose water syrup.
2 cups water
1 cup caster sugar
2 teaspoons rose water
1 vanilla bean, split and seeds scraped.
500 g raspberries (fresh or frozen)
*Place the water, sugar, rosewater, and vanilla bean and seeds in a saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 4 minutes.
*Remove from the heat and add the raspberries and set aside to cool.
*Serve with Vanilla and lemon yogurt panna cotta or with vanilla ice cream.
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