Mas­tic Panna Cotta

SAVEUR - - Test Kitchen -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.