Banana Gelato

The key to the flavor of this ice cream comes from the overripe bananas. They must be frozen and completely thawed, so it can naturally reach the puree consistency.

Makes 1 kg of gelato

• 260G Banana Puree, from frozen and thawed overripe bananas

• 480G Milk

• 200G Sugar

• 140G Heavy Cream

Freeze and thaw your overripe bananas. Scoop out the puree once thawed.

In a medium saucepan, heat the heavy cream, sugar and milk until the sugar is fully dissolved.

Add the banana puree and mix to the best of your ability using a whisk.

Take the saucepan off heat and let cool for 10 minutes.

Run the mixture in a blender until smooth.

Transfer to a container and let rest in the fridge overnight.

Strain into another container when ready and churn based on your ice cream machine's instructions.

Chocolate Chip Mastic Powder Cookies

These cookies were inspired by nutella mastic loukoumades we had at Kanello’s Donuts in Chios, in the summer of 2024.

It’s funny how a small element like mastic powder can deepen the flavors of classic, semi-sweet chocolate.

Makes 16-20, depending on your cookie scoops

• 260G Brown Sugar

• 60G Granulated White Sugar

• 115G Crisco

• 115G Butter

• 1 Egg

• 280G AP Flour

• 2G Baking Powder

• 2G Baking Soda

• 7G Salt

• 200G Chocolate Chunks

• 40G Mastic Gum Powder

Using a stand mixer with the paddle attachment, cream the butter, margarine and sugars for 5-10 minutes until light and fluffy. Start slow and increase speed to medium high once the ingredients combine.

The color should be a light beige/eggshell when the creaming is done.

In the meantime, mix flour, baking powder, baking soda and salt in a separate bowl.

Add half of your dry mixture to the creamed butter and sugar, and mix on low speed for 2 minutes until the dough comes together. Add the remainder of your dry mixture and mix on low speed for another 3 minutes.

Remove the bowl from the stand mixer and add chocolate chunks. Using a spatula, mix in the chocolate until it's distributed evenly through the dough. Do not overmix!

Pam-spray a baking tray (quarter sheet or even a plate will do!) and line with parchment paper. Scoop your cookie dough onto the tray, it should make 16 cookies.

Wrap tray with plastic wrap and freeze for at least 30 minutes. Freezing overnight will give best results in terms of taste.

Preheat oven to 375F. Bake for 7-8 minutes and remove the tray from the oven. Gently tap the tray on your countertop to crack the tops of the cookies.

Rotate and return the tray to the oven and bake for another 5-6 minutes, or until the top and edges of the cookie are slightly golden.

Remove cookies from the oven and let cool on tray. When they get close to room temparature, dust or sift the mastic powder onto the cookies, with a heavy hand. The cookies should look like they are covered with snow on top.

Creme Fraiche Panna Cotta

The lightest and silkiest panna one can have. And that’s coming from someone who does not like panna cotta..

Makes 6 servings (or 4, if you are generous with your portions like me)

• 200G Milk

• 250G Heavy Cream

• 220G Creme Fraiche

• 100G Granulated Sugar

• 3G Salt

• 1TBSP Gelatin

Bloom your gelatin in 1/3 cup of ice cold water. It will look grainy.

Mix everything except the gelatin in a medium saucepan and cook over medium heat. The sugar must be fully dissolved and the mixture should appear homogenous.

Take saucepan off heat. Pour the bloomed gelatin into the hot base and whisk until homogenous.

Return the saucepan to low heat and continue cooking until the mixture appears not-so-liquid.

Portion into 4 or 6 ramekins/bowls and set in the fridge overnight. If you are really short on time, give it at least 6 hours.

Chocolate Soda Cake

Incidentally developed when I realized I forgot a few of the most important ingredients to bake a proper cake. Still as fluffy and delicious as you would like for your chocolate cake to be..

• 225G All Purpose Flour

• 330G Granulated Sugar

• 55G Dutch Processed Cacao

• 85G Canola Oil

• 2 Large Eggs

• 4G Clear Vanilla

• 150G Milk

• 165G Natural Sparkling/Mineral Water (needs to be very carbonated)

• 10G Instant Coffee

Preheat your oven to 175C/350F, conventional setting if it has one.

Mix the dry and wet ingredients separately in two bowls. For the wet ingredients, add the mineral water last as it will make your mixture bubbly.

Slowly pour in the wet ingredients into the dry ingredients. Use the well method to reach a smooth consistency. Do not over mix but make sure no lumps remain.

Pam spray and line a 9 inch round baking pan with parchment paper. Pour the cake mixture into the pan and tap two times to pop any excessive bubbles.

Bake for 40-45 minutes until the top is cracked but you still have a fudgy center.