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Panna cotta with Masticha (mastic resin)

Last week when my sister visited me from Cyprus, I wanted to make a dessert but since I’ve been trying to eat lighter, I decided to make something, not so “sinful”.    I also wanted to use mastic gum, since I am hosting this month’s event Think Spice.. Think Twice:  Fennel Seeds and Mastic Gum and a creamy dessert like panna cotta, would be perfect with mastic gum as I remembered my experimenting with gelatin, last year and using it in desserts.

Panna means cream (as in heavy cream!!) and cotta means cooked, so I decided to make a panna cotta but make it with less calories.  I used 0% fat milk and low fat cream.  I also reduced the amount of sugar from 1/2 cup to even less, as we added some sour cherry syrup on top.


The flavour was perfect and although not very “sinful” it still was delicious even with the low fat milk and cream and so easy to make.


Panna cotta flavoured  with Mastic Gum 

Preparation time:  15 minutes

Serves:  6 – 8


12 gelatin leaves
600 grams of milk 0% fat
400 grams cream 15% fat
(<) 1/2 cup of sugar
3 tablespoons honey
1 teaspoon powdered mastic gum
Sour cherry syrup


Place the gelatin leaves in a container with enough water to cover them for 10 minutes.

In a sauce pan add the milk, cream, sugar and honey and mix.  Heat the  milk and add the gelatin leaves.  Mix continuously until the gelatin leaves have dissolved.  Add the mastic gum and when it starts boiling remove from the heat.

When it begins to cool, transfer into a mold or bowls and allow to cool completely before refrigerating.

Serve after 4 – 5 hours until it sets with your favourite syrup.

When introducing you to mastic gum I mentioned a lot of its qualities.  I kept this one as a surprise.  Mastic gum has been considered as an aphrodisiac for centuries not to mention millenia.

Here is  an excerpt from a site on mastic gum:

…..    Gum mastic increases the reaction of the immunization system.

It’s also used as an aphrodisiac, sexual stimulant.

Gum mastic can be used in lotion against sunburn because Masticha absorbs the Ultra-Violet rays.

It can also be used as a mild coffee additive…..

I am sending this recipe off to Chris, of Melecotte, who is hosting for another year an event dedicated to Valentine’s Day, named Kitchen of Love, where at least one ingredient must be aphrodisiac.  In my recipe there are two ingredients as honey is also an aphrodisiac.

Since this is the month of sharing love come and share the love with us at BloggerAid.   If you haven’t yet heard, we are publishing a cookbook.   All we ask from you is to donate one of your original recipes which will be published in our Cookbook.  All the profits of the Cookbook will go to the World Food Programme. The World Food Program is the largest humanitarian organization in the world and the United Nations’ frontline agency in the fight against hunger. We are very happy to announce that they have granted their full approval and have sent a formal statement of support for BloggerAid.   You may read all about it here and here.

If you like gelatin desserts, you may also like the following:

Vanilla & Coconut Milk Panna cotta

Mastic Gum Yoghurt Dessert

Creamy Jelly Dessert

Kopiaste and Kali Orexi,

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23 Responses

  1. What a beautiful dessert, Ivy. I am interested to read all your posts about mastic gum, which is new to me.

    And congratulations on getting the connection with BloggerAid and the World Food Programme. All of your hard work behind the scenes is very much appreciated.

  2. That’s great news! Congratulations to the BloggerAid Team! All I do know is I just can’t wait for the book!

  3. That is most certainly a beautiful dessert … and it sounds delicious!

  4. It looks splendid! A light, yet delicious dessert!



  5. Perfect for Valentine’s Day. I, too, am curious about mastic gum. I’ll have to try to find some and experiment.

  6. Cham

    What an elegant touch to ur pannacotta. Congrats to the BloggerAid team!

  7. I’m so glad you got their approval and support for BloggerAid. And that dessert looks beautiful! You’re a nice sister.

  8. Your panotta is beautiful Ivy!

  9. Such a pretty dessert!! Great going on making a healthier version. Congratulations for getting the approval!! Great job!!

  10. oooo’ that dessert looks gorgeous Ivy. How sad we don’t get any mastic gum here to give it a try .. I made milk tea using spices for the event and I have 2 more entries so will send everything together in one mail. You can see the tea entry here :

  11. This looks spectacular Ivy – the heart is so pretty. Hmmm, an aphrodiasiac, you say …. I have a whole packet in the cupboard 😉

  12. An interesting way to incorporate Mastic gum into a sweet dessert.

  13. Lovely dessert.The cookbook is great idea,I’d love to share a recipe:)

  14. Oh, wow, GORGEOUS! Sounds yummy, too. I’d heard of mastic gum before but I’ve never seen and didn’t know how to use it.

  15. looks yummy

  16. WOw ivy this pannacotta looks so beautiful.
    One of my favourite dessert and you made it light.

  17. I’m sure that this dessert was well received Ivy!!I like the idea that it is a “light” dessert as well. I don’t usually have too many desserts so when I do it has to be special:D

  18. gosh! tht pana cotta was luscious Ivy. 🙂

  19. That pannacotta looks great! I haven’t tried to make one myself yet–I need to try it

  20. gum mastic? I’ve never heard of using it in home baking, yet there seems to be so much that it can do! good-looking panna cotta!

  21. This is a wonderful dessert! I have never heard of Mastic Gum…who knew it was so perfect for KOL!? Thanks for participating in the event. 😉

  22. This is beautiful!

  23. PG

    that’s a delicious one! I’m craving for mastic gum now! LOL! 😀