Mastiha Panna Cotta with Mandarin Spoon Sweet
A silky, delicate Italian classic transformed by the resinous perfume of Chios mastic and a spoonful of mandarin preserve
<p>Panna cotta is Italian, but this version is unmistakably Chian. The mastic resin infused into the cream gives it a faint piney, resinous quality that is unlike any other flavour in the world — aromatic, ancient, slightly mysterious. Topped with the Chios mandarin spoon sweet (a protected designation product made only here), it becomes something genuinely extraordinary.</p><p>The key is restraint with the mastic — a very small amount goes a long way. Too much and it becomes medicinal. The right quantity gives the panna cotta a haunting, delicate perfume that guests will keep trying to identify. This is an elegant dinner party dessert that can be made two days ahead.</p>
Ingredients
- 550ml whole milk (divided: 500ml + 50ml)
- 240ml heavy cream
- 3 to 4 drops mastiha essential oil, OR a very small pinch (about 1/8 teaspoon) finely ground mastic resin
- Peel of 1/2 lemon, in strips
- 4 teaspoons unflavoured powdered gelatin (about 14g / 2 sachets)
- 100g caster sugar
- 12 to 18 teaspoons Chios mandarin spoon sweet (about 2 to 3 teaspoons per person)
- 4 tablespoons good Greek honey for drizzling
Method
- Combine 500ml of the milk with the cream, mastiha (oil or ground resin), and lemon peel in a medium saucepan. Heat gently until just beginning to boil. Remove from the heat, cover, and leave to infuse for 1 hour.
- Sprinkle the gelatin over the remaining 50ml of cold milk in a small bowl. Leave to soften for 5 minutes without stirring.
- Return the infused cream to the heat and bring just to a boil again. Remove from the heat and whisk in the softened gelatin mixture and the sugar until completely dissolved. Taste — the mastiha should be present but subtle.
- Strain through a fine sieve into a jug, discarding the lemon peel. Pour into 6 ramekins or small glasses. Leave to cool to room temperature, then refrigerate for at least 2 hours, preferably overnight, until firmly set.
- To serve: if using ramekins, unmold onto plates by briefly dipping the base in warm water and inverting. If serving in glasses, leave as is. Top each with 2 to 3 teaspoons of mandarin spoon sweet and a light drizzle of honey.
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