Mastic Panna Cotta

  • Serves

    serves 8 People

  • Cook

    6 hours 30 minutes


This simple dessert is an excellent vehicle for showcasing the peculiar, piney flavor of mastic. Undissolved bits of the resin might get stuck in the sieve; to clean, submerge the strainer in boiling water until the resin melts away.

What You Will Need


  • 2 12 tsp. powdered gelatin (8 g)
  • 2 14 cups heavy cream
  • 1 12 cups whole milk
  • 13 cup sugar
  • 2 tsp. ground mastic (5 g)
  • Toasted, coarsely chopped pistachios, for serving


Step 1

In a small bowl, sprinkle gelatin over ¼ cup cold water; set aside until hydrated, 8–10 minutes.

Step 2

In a large pot, combine the cream, milk, and sugar. Set over medium heat and bring just barely to a simmer, stirring occasionally to dis­solve the sugar. Remove from heat, add the mastic and the gelatin mixture, and stir well to dissolve.

Step 3

Set a fine mesh strainer over a heat-resistant measuring cup and pour the mixture through.

Step 4

Divide the mixture among 8 ramekins. Let cool to room temperature, then cover each tightly with plastic wrap and refrigerate for at least 6 hours and up to overnight to set. Top with toasted pistachios and serve chilled.

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