Chef Vivek Surti of Tailor in Nashville, No. 7 on our Hot Ten list this year, says: “I first tried falooda at an ice cream parlor near my grandmother’s sewing machine shop in India. I never had anything like it in the States: a milkshake with rose syrup, pistachios, raisins, and crunchy noodles. I loved it. For the restaurant, I wanted to put all those flavors into a dessert.” This unconventional panna cotta uses tangy yogurt in the base, which helps offset the sweetness of the rose syrup.
from Latest Recipes https://ift.tt/2AlIG19
from Latest Recipes https://ift.tt/2AlIG19
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