This dessert is sure to inspire awe. The chocolate and Mastiha are an intoxicating, almost addictive match and the dessert is so lovely to look at.
Mastiha works surprisingly well in all sorts of white desserts, from the panna cotta a few pages back, to this Greek inspired cheese cake that makes use of the country’s delicious, thick, strained yogurt, which is now available widely all over Western Europe and the United States.
If you’re shopping at a mastihashop and happen upon a jar of Chios’s classic spoon sweet, grab it and savor it down to the last teaspoon. If you can’t find this rare, delicious spoon sweet, you can top the panna cotta with any citrus-flavored Greek fruit preserve or with fresh fruit and a drizzling of honey.
Lamb, the quintessential Mediterranean meat, is savored by all, regardless of religious or ethnic heritage. All over the Mediterranean one finds lamb chops on the grill. This dish begs to differ by proposing the chops be seared in a skillet. Mastiha makes up part of the marinade, infusing its aroma in the lamb long before it meets the hot surface of a griddle.
Place potatoes in a heavy large pot.