Mastic Panna CottaPrint Recipe
- 1 pack Gelatin
- 1/4 cup water
- 2 dashes Balsam Fir Salt
- 125 ml heavy cream
- 100 g monk fruit sugar
- 175 ml coconut almond milk
- 1 tonga bean grated ( or 1 tsp vanilla extract)
- 2 dashes mastic powder
Place the gelatin into a small bowl and add 1/4 cup of water. Let sit for 5 minutes to bloom.
Place the heavy cream, monk fruit sugar and nut milk into a medium pot and bring to a slight simmer. While that is warming up add the gelatin to it and use a whisk to stir it. Let it cook for about 5-8 minutes.
Grate in the tonga on a microplane directly into the mixture (or place in the vanilla extract if using that) and add the mastic and salt.
Take the liquid and place it into a high speed blender and blend until it is smooth. Divide amongst 4 serving bowls or cups and chill in the fridge for at least 3 hours to set.
Serve by eating it directly out of the bowl or invert it and drizzle a bit of honey, lavender, or just a dash of maple syrup over it.
Similar to my sweet Buttermilk based panna cotta , I just can not seem to get away from adding mastic to my vanilla puddings. There is something about an umami flavor that it lends itself to that you can not get away from it, plus it elevates the basic bitch vanilla to a different level my friends. Easy to make, this takes less then 15 minutes of active prep with, mostly with things you probably already have laying around in your cabinet, and if you dont, there are replacements noted for you. And the item that really takes this to next level? A dash of Balsam Fir Salt from the spice geniuses over at Burlap & Barrel.