Yogurt and Mastic

We put our caramelized yogurt in a Pacojet canister and froze it.  After a turn of the machine we did not get a smooth and creamy frozen yogurt.  Instead, I was looking at a fine frozen powder of caramelized yogurt.  And the taste and texture kept me from spinning the yogurt again.  The powder was light and delicate and melted into the rich decadent caramelized yogurt that I was hoping for.  The slight grainy texture we experienced pre-Pacojet was now gone. 

We were also working with one of the incredible products we found at a local Greek grocery store.  One of our discoveries was a mastic confection made with glucose and mastic oil.  The confection is incredible and warranted immediate use.  I took small dollops of it and placed it in the freezer.  When it became ice cold I was able to shape it into mastic pearls.  The combination of the yogurt and the mastic pearls is amazing.  Bright and refreshing, rich, and clean, acidic and soothing.

I debated adding more elements to this dish.  It did not need anything.  It is a rare day when two ingredients can unite and elevate each other in perfect harmony. Mastic and caramelized yogurt, it's a smashing combination.

Comments

[kostantinos]

Amazing product mastic is...There is a whole array of products from chewing gum and toothpaste to liquor.The word masticha in modern Greek actually means chewing gum.I would suggest you guys check Titan foods in Astoria Queens they carry a whole bunch of different mastic products.I would also recommend getting your hands on some liquor.
The origin of the mastic is from chios island in Greece and this is a representing product of my country.Titan probably carries both resin and ground mastic.
If you find some oregano whole dried try some too it is extremely good.Or i could send you some to sample if you want...

[Ed]

More mastic! I was out last week and had it in a chcolate dessert. Prior to that I was familiar with mastic...but only for cabinetmaking.

[Noam Ben-Ami]

This reminds me of a fun little product we made with our pacojet: We would filter the pulp out of the fresh oj and pack it in the canister. Pacotized, the pulp/oj combination had a great orange flavor and an extremely clean mouthfeel.

[Eric Gower]

wow -- this is beyond over the edge! You guys are both insane and totally inspiring. So glad I found you!

[Barzelay]

A similar dish is being done now at minibar in DC. They use frozen Greek yogurt, honey, and mint. Check out eatfoo.com for pictures and stuff.

[Jodi]

Where do you buy Mastic Oil?