Mastiha Panna Cotta with Preserved Chios Mandarin in Syrup

  • 2 cups milk

  • 1 cup heavy cream

  • 3-4 drops Chios Mastiha oil

  • Strips of zest from 1 lemon

  • 4 tsp. powdered unflavored gelatin

  • ½ cup sugar

  • 12-18 tsp. Preserved Chios Mandarin in Syrup

  • 4 Tbsp. Greek honey or Mastiha-flavored honey

  1. Combine 2 ¾ cups of the milk, cream, Mastiha, and zest in a medium saucepan and heat, covered, until the liquid comes to a boil. Remove from heat and let the mixture stand for 1 hour.

  2. Sprinkle the powdered gelatin over the remaining quarter cup of milk to soften.

  3. Bring the milk-cream mixture back to a boil and remove from heat. Pour in the gelatin mixture and the sugar and whisk until smooth. Strain into a pitcher. Pour the panna cotta mixture into six ½–cup ramekins and chill until set, for at least 2 hours.

  4. To serve: Run a knife around each of the ramekins to loosen the panna cotta and invert onto a serving plate. Top with 2-3 teaspoons of the Chios mandarin spoon sweet and drizzle with a little honey. Serve immediately.