The mastic is native to the island of Chios. It is used in many fields: health, cosmetics but especially in the kitchen. Its very characteristic aroma gives a special flavor to the dishes it accompanies. Evi suggests using it in a delicious dessert: a mastic panna cotta
Recipe of the Panna Cotta with Chios Mastic
Ingredients for 6 verrines
- 25ml full cream
- 25ml of milk
- 60 gr of sugar
- 3 sheets of gelatin
- 1 level teaspoon of Chios putty powder
- 2 drops of bitter almond extract or 3 teaspoons of bitter almond liqueur
First, put the gelatin sheets to soften in cold water for 10 minutes.
In a saucepan, heat the milk with the cream and sugar. When the mixture is hot (but not boiling) add the putty and bitter almond extract.
Finally, remove the pan from the heat and add the gelatin leaves, well wrung out.
Mix well and divide into 6 verrines.
Then let it set in the refrigerator for at least 6 hours.
Serve chilled.
Ideas for accompaniments
The panna cotta will go perfectly with a dry cookie.
For more greediness, you can coat it with a light caramel. To do this, heat sugar in a heavy-bottomed saucepan. Add a little water and lemon juice and boil until you get a nice amber color.
Where can I get putty powder?
You loved the Putty. So try to take some in your luggage before leaving for France. Indeed, it will be easier to find them in Greece than back in your country.
- On the island of Chios of course, in all grocery stores.
- In Athens, Mastihashop, but also delicatessens, supermarkets, at the airport.
- Back in France: there is a Mastihashop in Paris (47 Rue Censier, Paris 5). You can also find them in good Greek grocery stores, at Ikio for example (2 rue Milton, Paris 9).
This article was written by
Evi Siougari-Parmantier
