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 1⁄2 tsp. powdered gelatin (8 g)
- 2 1⁄4 cups heavy cream
- 1 1⁄2 cups whole milk
- 1⁄3 cup sugar
- 2 tsp. ground mastic (5 g)
- Toasted, coarsely chopped pistachios, for serving