Chios Mastic Panna Cotta

Ingredients:



410 ml pouring cream

60 gm caster sugar

6 gm mastic, finely ground in a mortar and pestle

200 ml milk

1 tbsp rose water

1 tsp vanilla extract

2 gelatine leaves (gold strength), soaked in cold water



Directions:



Place the cream,milk, sugar, gelatin, and mastic into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.

Keep stirring occasionally to ensure the mixture doesn't stick to the pan - you want it to almost reach the boiling point. At that moment, remove the pan from the heat and sir in the rose water and vanilla.

Lightly coat 4 ramekins with a non flavored spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.

Run a knife around the edges of the ramekins and turn over onto a dessert plate, top with a drizzle of honey and fresh berries, also garnish with fresh mint leaves.