Mastic Panna Cotta
SERVES 8 Active: 20 min. • Total: 6 hr. 30 min. 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.
2½ tsp. powdered gelatin (8 g) 2¼ cups heavy cream 1½ cups whole milk ⅓ cup sugar 2 tsp. ground mastic (5 g) Toasted, coarsely chopped
pistachios, for serving
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.