Mastic-Flavored Greek Yogurt Panna Cotta with Berry Compote
Ingredients
- 500ml Greek yogurt Mevgal
- 200ml cream
- 100g sugar
- 4 gelatin leaves
- 1 teaspoon mastic “Mastic Gum” , ground
- 200g mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey Meligyris
- 1 lemon, juiced
Instructions
- Soak the gelatin leaves in cold water.
- In a saucepan, heat the cream with sugar and ground mastic until the sugar dissolves.
- Remove from heat and add the soaked gelatin leaves, stirring until melted.
- Mix in the Greek yogurt and pour into molds.
- Chill in the refrigerator until set.
- For the berry compote, heat the berries with honey and lemon juice until soft.
- Serve the panna cotta with the berry compote on top.
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