Mastic Pudding Trifle

Foodstuff 1 Minute

Mastic Pudding Trifle

Ok, this is such an oddball dessert – completely made-up with only a unifying theme – Turkish and Greek style ingredients. Trifle is also such a lazy way to group ingredients- you don’t have to worry about shape and consistency too much – the glass does that 😉

Here are the layers:

*mastic and pistachio milk pudding – 4 cups milk + 1 cup heavy cream with a cup of sugar, 3 tablespoons of Sarantis mastic paste, pistachio flavoring, 2 tablespoons of coconut flour and 4 tablespoons of cornstarch

*semolina, pine nut, coconut sugar crumble – a roux of these ingredients baked in a 375F oven until crunchy

*peach poached in rose water syrup – fresh peaches boiled in sugary syrup for 10 minutes; splash of rosewater essence added at the end

*pistachio brittle “abstract art” – caramelized sugar poured over chopped pistachios

The end result is indeed a Mediterranean medley of flavors, but most importantly – this led me to learn a bit more about mastic – which has to be one of the most romantic ingredients!

Mastic are the aromatic tears of the Pistacia lentiscus trees on the Chios island in Greece – used in the past as chewing gum: 

a French visitor to the island in the 15th century,  wrote that: “The [women of the  Turkish sultan’s harem] consume the greatest part of the mastic that goes to the palace. All morning they sit and chew on an empty stomach to make time pass and to sweeten their breath.…”

http://www.icookgreek.com/en/meet-the-greeks/item/mastic-a-well-travelled-dreamlike-aroma-from-chios

Published

42 thoughts on “Mastic Pudding Trifle”

Leave a comment