Mastiha Pana Cotta with Chios Mandarin Spoon Sweet
If you can’t find this rare, delicious spoon sweet, you can top the panna cotta with any Greek spoon sweet, called glyka tou koutaliou, which you can find, together with a lovingly curated array of Greek ingredients on my online store here.citrus-flavored Greek fruit preserve or with fresh fruit and a drizzling of honey.
- 2 cups milk
- 1 cup heavy cream
- 3-4 drops Mastiha essential oil
- Strips of zest from one lemon
- 4 tsp. powdered unflavored gelatin
- ½ cup sugar
- 12-18 tsp. Chios mandarin spoon sweet
- 4 Tbsp. Greek honey or Mastiha-flavored honey
1. Combine 2 ¾ cups of the milk, cream, Mastiha, and zest in a medium saucepan and heat, covered, until the liquid comes to a boil. Remove from heat and let the mixture stand for one hour.
2. Sprinkle the powdered gelatin over the remaining quarter cup of milk to soften.
3. Bring the milk-cream mixture back to a boil and remove from heat. Pour in the gelatin mixture and the sugar and whisk until smooth. Strain into a pitcher. Pour the panna cotta mixture into six 1/2 –cup ramekins and chill until set, for at least two hours.
4. To serve: Run a knife around each of the ramekins to loosen the panna cotta and invert onto a serving plate. Top with 2-3 teaspoons of the Chios mandarin spoon sweet and drizzle with a little honey. Serve immediately.
Adapted from From my book, MastihaCuisine. Available at the MastihaShop