Mastic Pudding
  • 2 1/2 cups heavy cream
  • 1 tbsp rose water
  • 1 vanilla bean
  • 2/3 cup confectionary sugar
  • 1 tablespoon Mastic tears, ground into a fine powder
  • 2 tbsp powdered gelatin

Place the heavy cream, gelatin, sugar and mastic into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved. Keep stirring to make sure the mixture doesn’t stick to the pan. Right before the mixture starts to boil, remove from the heat and stir 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, fruit sauce and fresh mint leaves.