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Silky cream infused with Chios mastiha. Quiet, elegant, and unlike anything else in the Greek dessert canon.
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ingredients
🥛 DAIRY
•
500ml heavy cream
•
200ml whole milk
•
3 tbsp sugar
•
🌿 FLAVORING
•
5–6 mastiha crystals
•
1 tsp vanilla extract or ½ vanilla bean
•
🫙 SETTING
•
2.5 tsp powdered gelatin (or 2.5 sheets leaf gelatin)
•
3 tbsp cold water (for blooming powdered gelatin)
•
🍯 TO SERVE
•
Thyme honey or fig preserves
•
Crushed pistachios (optional)
Chios
Mastiha Panna Cotta
Silky cream infused with Chios mastiha.
Silky cream infused with Chios mastiha. Quiet, elegant, and unlike anything else in the Greek dessert canon.
Ingredients
🥛 DAIRY
— 500ml heavy cream
— 200ml whole milk
— 3 tbsp sugar
🌿 FLAVORING
— 5–6 mastiha crystals
— 1 tsp vanilla extract or ½ vanilla bean
🫙 SETTING
— 2.5 tsp powdered gelatin (or 2.5 sheets leaf gelatin)
— 3 tbsp cold water (for blooming powdered gelatin)
🍯 TO SERVE
— Thyme honey or fig preserves
— Crushed pistachios (optional)
Prep
🔪 PREP FIRST
🌿 MASTIHA PREP
— Freeze mastiha 10 minutes.
— Grind to a very fine powder with a pinch of sugar in a mortar.
🫙 GELATIN PREP
— Sprinkle powdered gelatin over 3 tbsp cold water.
— Let bloom 5 minutes — it will absorb the water and become spongy.
— If using leaf gelatin: soak in cold water 5 minutes, then squeeze out excess.
🍳 EQUIPMENT
— Small saucepan — for heating cream.
— 6 ramekins or glasses — lightly oiled with neutral oil for easy unmoulding.
Method
STEP 1 — INFUSE THE CREAM
— In a saucepan over medium heat, combine:
— Heavy cream
— Whole milk
— Sugar
— Ground mastiha
— Vanilla
— Heat gently, stirring until sugar dissolves.
— Do NOT boil — bring just to a steaming simmer.
— You're looking for:
— Steam rising
— Sugar fully dissolved
— Faint mastiha aroma
STEP 2 — ADD GELATIN
— Remove from heat.
— Add bloomed gelatin.
— Whisk until completely dissolved.
👉 If you see any lumps of gelatin, return to very low heat and stir — do not boil.
STEP 3 — STRAIN & POUR
— Strain mixture through a fine sieve.
— Pour into prepared ramekins or glasses.
STEP 4 — CHILL
— Cool to room temperature.
— Refrigerate at least 4 hours, ideally overnight.
— You're looking for:
— Firm enough to hold shape when unmoulded
— Slight wobble when shaken
STEP 5 — SERVE
— To unmould: run a thin knife around the edge, invert onto a plate.
— Or serve directly in glasses.
— Drizzle with honey.
— Scatter crushed pistachios if using.
Chef's Note: The mastiha flavor intensifies overnight. If you can, make these the day before — they will be noticeably better.