Even though a sour cherry pie was sounding very tempting, I had my heart set on something else... A while ago, when I made the vanilla yogurt panna cotta I used a nice thick and creamy Greek yogurt and the fact that it was a Greek yogurt naturally got me to thinking about Greek flavours and in particular mastic resin. (Mastic resin is the crystallized resin of the mastic tree and it is commonly used in sweets, gum and even liqueur.) I quite enjoy the mastic flavour and I figured that it would both do well in panna cotta form

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