Greek Mastiha Panna Cotta with Orange Blossom Syrup
A luscious panna cotta infused with unique mastiha, topped with a delicate and aromatic orange blossom syrup.
Preparation
Get these tasks done before you start cooking.
Preparing the Mastiha Panna Cotta
- 1
Combine Ingredients
In a medium saucepan, combine heavy cream, milk, and mastiha powder.
- 2
Add Sugar and Vanilla
Add sugar and vanilla extract, stirring over medium heat until sugar is dissolved (do not boil).
- 3
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.
- 4
Incorporate Gelatin
Stir the gelatin mixture into the warm cream until well dissolved.
- 5
Chill Panna Cotta
Pour the mixture into ramekins, refrigerate for at least 4 hours until set.
Making the Orange Blossom Syrup
- 1
Boil Syrup Base
In a small saucepan, combine sugar, water, and orange zest. Bring to a gentle boil over medium heat.
- 2
Simmer Syrup
Reduce heat and simmer for 5 minutes, until slightly thickened.
- 3
Add Orange Blossom Water
Remove from heat and stir in the orange blossom water. Allow to cool completely.
How to Make Greek Mastiha Panna Cotta with Orange Blossom Syrup
Total time: 4 h 13 min · Yields 6 servings
- 1
Infusing Mastiha
Gently warm the cream mixture to infuse flavors without overheating.
- 2
Melding Flavors
Allow gelatin to fully dissolve for a silky panna cotta texture.
- 3
Crafting Syrup
Simmer over low heat for a concentrated orange blossom essence.
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