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Mastic Panna Cotta with pistachio-honey syrup

[slideshow_deploy id=’8555’]

Ingredients

  • 250ml. milk
  • 250ml. heavy cream
  • 25gr. sugar
  • 1 tsp mastic powder
  • 5gr. gelatine leaves

 

for the topping

  • 80gr. honey
  • 30ml. water
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • a handful pistachio

Directions

  1. Soak the gelatine leaves in cold water.
  2. In a medium sized pot, combine the milk, cream, sugar, mastic and bring to simmer over medium heat. Stir occasionally.
  3. Set the pot aside.
  4. Squeeze the gelatine leaves, add them to the pot and stir well to combine.
  5. Divide into 4 small glasses, let them cool down for a while and place them in the refrigerator for at least 3 hours.

 

For the topping:

  1. In a small pan, melt the butter and toast the pistachio for a few minutes.
  2. Add the honey, water and cream and stir well.
  3. Garnish the panna cotta while the syrup is still warm.

 

Mastic Panna Cotta with pistachio-honey syrup

Mastic Panna Cotta with pistachio-honey syrup

Mastic Panna Cotta with pistachio-honey syrup

Mastic Panna Cotta with pistachio-honey syrup

Published in Sweet Tooth

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