pat's Recipe

Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce

Category: Greek Hor d oerves

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 (recipe follows)
1/4 cup pistachios (chopped)



Directions:
1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
2. Grind the mastic resin crystals in a mortar and pestle along with some sugar.
3. Bring the cream, sugar and mastic resin to a simmer in a small sauce pan until the sugar has dissolved.
4. Remove from heat and mix in the gelatin.
5. Whisk the yogurt in a bowl until smooth.
6. Whisk the cream into the yogurt.
7. Pour the mixture into 4 (1 cup), well greased ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
8. Serve chilled, straight from the fridge, topped with sour cherry sauce and chopped pistachios.

Makes 4 servings.

Sour Cherry Sauce
Ingredients:
2 cups sour cherries (stemmed and pitted)
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/2 lemon (juice)



Directions:
1. Bring everything to a boil in a sauce pan and boil for 2 minutes while stirring.
2. Strain the cherries from the liquid, set the cherries aside and simmer the liquid until it thickens, about 2-3 minutes.
3. Remove from heat and mix the cherries back in.
4. Let cool and enjoy.


Makes 2 cups.