410 mlpouring cream60 gmcaster sugar6 gmmastic, finely ground in a mortar and pestle (see note)200 mlmilk2gelatine leaves (gold strength), soaked in cold waterTo serve:Greek coffee soil (optional, see chocolate baklava) and honeyMacerated strawberries250 gmfresh strawberries175 mlpink sparkling wine100 gmicing sugarGreek doughnutsFor deep frying:vegetable oil160 gmplain flourPinchof caster sugar9 gmfresh yeast (see note)
Place cream in a bowl and set aside. Combine sugar, mastic and milk in a pan. Bring to the boil over medium heat, stirring to dissolve sugar and mastic. Reduce heat to low and cook gently for 15 minutes. Squeeze water from gelatine and add to milk mixture, stirring to dissolve gelatine, then strain through a fine sieve onto cream, stirring to combine. Cool slightly, then divide among 6 martini glasses. Refrigerate until set (3-4 hours).
Meanwhile, for macerated strawberries, combine all ingredients in a heatproof bowl, cover with plastic wrap, place over saucepan of simmering water and cook until soft (1 hour). Cool, then refrigerate until chilled.
For Greek doughnuts, preheat vegetable oil in a deep fryer to 180C. Combine flour, sugar and a pinch of salt in a large bowl. In a separate small bowl, dissolve yeast in 160ml lukewarm water, then add to flour mixture and stir with a fork until smooth. Cover with plastic wrap and stand in a warm place until double in size (1½-2 hours). Use your hands to squeeze golf ball-sized doughnuts straight into the deep fryer in batches (be careful as hot oil may splash), and cook until golden (5-6 minutes). Drain on absorbent paper, then serve immediately scattered with coffee soil with panna cotta topped with macerated strawberries and honey to the side.
Note Mastic is available in 2gm sachets from Herbie's Spices
or at Middle-Eastern and Greek delicatessens. You can substitute
dry yeast for fresh, just use half the quantity.