Mastiha Panna Cotta with Chios tangerine spoon sweet
Mastiha Panna Cotta with Chios tangerine spoon sweet
Ingredients for 6 servings
2 cups milk
1 cup heavy cream
3–4 drops Mastiha oil
strips of zest from 1 lemon
4 tsp unflavored powdered gelatin
½ cup sugar
12–18 tsp Chios tangerine spoon sweet
4 tbsp honey or honey flavored with Mastiha
Cooking instructions
Mix 2 ¾ cups of the milk and heavy cream, the Mastiha, and the zest in a medium saucepan and heat, covered, until the mixture comes to a boil. Remove from the heat and let it sit for 1 hour.
Sprinkle the gelatin powder over the remaining ¼ cup of milk to soften.
Bring the cream-milk mixture to a boil again and remove from the heat. Add the gelatin mixture and the sugar and whisk well until smooth. Strain the mixture into a pitcher.
Pour the panna cotta mixture into six molds of ½ cup size and let them cool until set, for at least 2 hours.
To serve: Run a knife around the edges of the panna cotta to loosen it and invert onto a serving plate. Place 2-3 tsp of Chios tangerine spoon sweet on top and drizzle with a little honey. Serve immediately.
