Mastic Panna Cotta

Mastic Panna Cotta
Mastic Panna Cotta
Mastic Panna CottaKatherine Whittaker

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

Mastic Panna Cotta
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.
Yield: serves 8 People
Time: 6 hours, 30 minutes

Ingredients

  • 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

Instructions

  1. In a small bowl, sprinkle gelatin over ¼ cup cold water; set aside until hydrated, 8–10 minutes.
  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.
  3. Set a fine mesh strainer over a heat-resistant measuring cup and pour the mixture through.
  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.