Even though a sour cherry pie was sounding very tempting, I had my heart set on something else… A while ago, when I made the vanilla yogurt panna cotta I used a nice thick and creamy Greek yogurt and the fact that it was a Greek yogurt naturally got me to thinking about Greek flavours and in particular mastic resin. (Mastic resin is the crystallized resin of the mastic tree and it is commonly used in sweets, gum and even liqueur.) I quite enjoy the mastic flavour and I figured that it would both do well in panna cotta form and be great with a fresh sour cherry sauce.
This panna cotta recipe is quite easy to make and always turns out great. It does require a bit of chilling time so you need to plan ahead. This isn’t normally a problem though as it lasts as few days in the fridge so you can easily make it a day or so ahead of time which is always nice. The last time I made this panna cotta I made it in containers where I wanted to serve it in those containers but this time I wanted to be able to slip the panna cotta out of the containers and onto plates to serve. To do this I greased the containers well with a clear, flavourless oil before filling them and chilling them. Greasing the containers worked like a charm and the panna cotta was amazingly good! It was so creamy and nice and cool and refreshing and perfect on a hot summer day. The mastic flavour worked really well in the panna cotta and the flavours of the sour cherry compote complimented it perfectly. I am glad that I have a few more of these to enjoy over the next few days!
Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce
ingredients
- 1 envelope unflavoured gelatin (2 1/4 teaspoons)
- 1/4 cup water
- 1 cup heavy cream
- 1/3 cup sugar (I used vanilla sugar)
- 1/2 teaspoon mastic resin crystals
- 1 (16 ounce) container Greek yogurt (I used 0% fat)
- 1 cup sour cherry sauce
- 1/4 cup pistachios (chopped)
directions
- Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
- Grind the mastic resin crystals in a mortar and pestle along with some sugar.
- Bring the cream, sugar and mastic resin to a simmer in a small sauce pan until the sugar has dissolved.
- Remove from heat and mix in the gelatin.
- Whisk the yogurt in a bowl until smooth.
- Whisk the cream into the yogurt.
- Pour the mixture into 4 (1 cup), well greased ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
- Serve chilled, straight from the fridge, topped with sour cherry sauce and chopped pistachios.
Absolutely gorgeous, Kevin. 🙂 This picture makes me smile it's so bright and airy and delicious looking. 🙂
Sounds so delicious, because we really loved drinking mastic in Greece!
the cherry sauce looks amazing!
I don't think I've ever tried mastic but I'll eat anything when it's paired with a panna cotta! This photo is beautiful.
Hey Kevin, this is beautiful-the perfect summer dessert. Me Likey!
A fabulous dessert! So exquisite looking!
Cheers,
Rosa
how delicate is that yummy dessert!
the cherry sauce look so pretty and appetizing.
I can't even imagine how you come up with this stuff Kevin. It looks delicious.
Wow that is one perfect looking panna cotta. I couldn't manage to get mine out so well!
Wow, Kevin, your picture turned out amazing!!
What a clever dish!
Your blog is awesome! Keep your recipes coming!!
Gorgeous! I can see your passion for cooking through this dish! this dessert would crown up any meal end!
You and your sour cherries are making me crave sweet stuff lately! And this is just so beautiful too 🙂
Sues
Those are beautiful pictures! Though I am pretty sure I'd have to travel over 100 miles to find any place that sold mastic resin, the rest of the dessert looks quite doable for someone living in Nowhere, AZ. I am going to have to get out the ramekins!
Please publish a cookbook, dear sir.
I just had a wonderful Panna Cotta the other day with a orange and lavendar sauce, and I must give the Sour Cherry Sauce a try it looks amazing!
Really gorgeous, Kevin. I love panna cotta and yours looks so perfect. And wow fabulous with the sour cherry sauce. I'll try and make this for my panna cotta-loving husband. Beautiful.
Hi Kevin!
This recipe looks so good. I love the sour cherry sauce addition — makes my mouth water!
Just thought I'd let you know about a contest that Redpath Sugar is running on Facebook: Enter your favourite recipe that uses Redpath Sugar and an unusual ingredient for your chance to bake for Redpath's YouTube Baking Channel alongside The Happy Baker, Erin Bolger.
Here are the details: http://www.facebook.com/notes/redpath-sugar/always-wanted-to-help-presenting-a-baking-show-heres-your-chance/475950135844
Just thought I'd let you know!
Happy cooking 🙂