Mastiha Flavored Panacotta Recipe

Ever stumbled upon a recipe that feels like a luxurious retreat in every spoonful? Meet my go-to mastiha panna cotta—a silky, aromatic dessert that marries creamy elegance with a unique touch of Greek flair, perfect for impressing friends or just indulging on a quiet night in with fresh berries.

I adore trying out one-of-a-kind tastes, and this Mastiha Flavored Panna Cotta is a creation that stands out. The powder made from mastiha adds just the right kind of aromatic touch to the creamy base, which is made with heavy cream and whole milk.

Alongside the milky base is a touch of vanilla from the scraped bean. It’s hard to find a more unique flavor combination.

Mastiha Flavored Panacotta Recipe Ingredients

• Heavy Cream: Rich in healthy fats, adds creamy texture.
• Whole Milk: Provides protein and calcium, smooths texture.
• Granulated Sugar: Adds sweetness, balances flavors.
• Mastiha Powder: Offers unique flavor, aromatic Mediterranean resin.
• Vanilla Bean: Aromatic spice, enhances sweet notes.
• Gelatin Powder: Source of collagen, gel-like consistency.

Mastiha Flavored Panacotta Recipe Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon mastiha powder
• 1 vanilla bean, split and scraped
• 2 1/2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• Pinch of salt
• Fresh berries or fruit compote, for serving

How to Make this Mastiha Flavored Panacotta Recipe

1. In a small bowl, dip the gelatin in 1/4 cup of cold water and let it sit for 5-10 minutes to bloom.

2. In a medium saucepan, mix together the heavy cream, whole milk, and granulated sugar. Add the mastiha powder, along with the vanilla bean seeds and the vanilla bean pod.

3. Place the combination over a medium flame, stirring now and then, until the sugar disappears into the liquid and the combination is hot but not at a rolling boil. Take it off the flame.

4. Take out the vanilla bean pod from the saucepan.

5. Add the bloomed gelatin to the mixture and stir until smooth and completely homogeneous.

6. Combine a stir and a pinch of salt.

7. Pass the blend through a fine-mesh sieve into a large measuring cup or bowl with a spout for pouring, removing all solid particles.

8. Distribute the panna cotta mixture into single servings, using either glasses or ramekins.

9. For a minimum of 4 hours, refrigerate the panna cotta, or until it is set and firm.

10. Prior to serving, decorate with freshly-picked berries or a fruit compote that contrasts in flavor for a dynamic addition. Then revel in your mastiha-flavored panna cotta!

Mastiha Flavored Panacotta Recipe Equipment Needed

1. Small bowl
2. Medium saucepan
3. Spoon or spatula for stirring
4. Fine-mesh sieve
5. Large measuring cup or bowl with a spout
6. Measuring spoons
7. Measuring cups
8. Ramekins or glasses for serving

FAQ

• What is mastiha powder, and where can I find it?Mastic powder is made from a resin that is collected from the mastic tree, which grows mainly on the Greek island of Chios. This resin is used for its unique sweet and aromatic flavor and is found in specialty stores and online. Mastic can be used to flavor a wide array of dishes and desserts.
• Can I substitute mastiha with another flavor?Although mastiha has a recognizable taste, you can play with other flavorings, such as cardamom or orange-blossom water, for a distinctly different outcome.
• Can I use a gelatin sheet instead of gelatin powder?Indeed, employ a single sheet of gelatin, which amounts to about 2 1/2 teaspoons of powdered gelatin. Ensure that the sheet is soaked in cold water prior to use to guarantee the proper softening of the sheet.
• How long does the panna cotta need to set?For best results, refrigerate for at least 4 hours, but overnight is ideal for a firmer texture.
• Can I make panna cotta in advance?Certainly! You can make panna cotta 2 days ahead of time. Cover and refrigerate.
• Is it necessary to use a vanilla bean?The flavor is deepened by the vanilla bean, but if you don’t have one, you can use 1 teaspoon of pure vanilla extract.
• What can I serve with mastiha panna cotta?Pair it with fresh berries or a fruit compote to complement the panna cotta’s creamy texture.

Mastiha Flavored Panacotta Recipe Substitutions and Variations

To make heavy cream dairy-free, use coconut cream.

Ingredients:
– 1 cup coconut cream
– 1 tablespoon light syrup or honey (optional) to use in sweet recipes.
Use almond milk or oat milk instead of whole milk for a lighter, dairy-free alternative.
Substituting granulated sugar with honey or maple syrup is an ideal way to sweeten—yet another step toward reestablishing a healthful dessert paradigm (or at least one more dietary principle to live by). If you’re using it in states where it’s not melted, as in whipped cream, for instance, you might try the first method and then not the second. And at the very least, dessert gains an inordinate complexity of flavor compared to using sugar. Otherwise, you could use raw agave syrup and follow the same 1:1 ratio and steps.
Replace gelatin powder with agar-agar for a vegetarian version.
If you don’t have the bean, substitute it with 1 teaspoon of vanilla extract.

Pro Tips

1. Perfect Blooming Ensure the gelatin blooms fully by sprinkling it evenly over the cold water, avoiding clumps. This step is crucial for the panna cotta to set properly.

2. Gentle Heating When heating the cream mixture, keep it below boiling to prevent any curdling. This allows for a smoother texture and ensures the flavors meld without burning.

3. Vanilla Bean Utilization After removing the seeds from the vanilla bean, consider rinsing and drying the pod. It can be used to infuse sugar or simple syrup for other recipes.

4. Smooth Texture To achieve a velvety panna cotta, be diligent when passing the mixture through a fine-mesh sieve. This will remove any undissolved bits or particles for a silky final product.

5. Serving Temperature Take the panna cotta out of the fridge about 10-15 minutes before serving to allow it to soften slightly, enhancing its creamy texture and flavor release.