Greek Mastiha Panna Cotta with Orange Blossom Syrup
Delightful dessert with fragrant mastiha and a citrus twist
A luscious panna cotta infused with unique mastiha, topped with a delicate and aromatic orange blossom syrup.
- 3 h 10 min
- 6
- Intermediate
Ingredients
For the Mastiha Panna Cotta
For the Orange Blossom Syrup
Preparation
Preparing the Mastiha Panna Cotta
Combine Ingredients
In a medium saucepan, combine heavy cream, milk, and mastiha powder.
Add Sugar and Vanilla
Add sugar and vanilla extract, stirring over medium heat until sugar is dissolved (do not boil).
Bloom Gelatin
Remove from heat and let it cool slightly. Meanwhile, sprinkle gelatin over cold water in a bowl and allow it to bloom for 5 minutes.
Incorporate Gelatin
Stir the gelatin mixture into the warm cream until well dissolved.
Chill Panna Cotta
Pour the mixture into ramekins, refrigerate for at least 4 hours until set.
Making the Orange Blossom Syrup
Boil Syrup Base
In a small saucepan, combine sugar, water, and orange zest. Bring to a gentle boil over medium heat.
Simmer Syrup
Reduce heat and simmer for 5 minutes, until slightly thickened.
Add Orange Blossom Water
Remove from heat and stir in the orange blossom water. Allow to cool completely.
Cooking Process
Infusing Mastiha
Gently warm the cream mixture to infuse flavors without overheating.
Melding Flavors
Allow gelatin to fully dissolve for a silky panna cotta texture.
Crafting Syrup
Simmer over low heat for a concentrated orange blossom essence.
Plating & Serving
Greek Mastiha Panna Cotta with Orange Blossom Syrup
Greek Mastiha Panna Cotta with Orange Blossom Syrup
Serving
Unmold the panna cotta onto dessert plates and drizzle each serving with the cool orange blossom syrup, allowing it to cascade gently over the sides.