Mastiha’s original place in the Greek kitchen was traditionally in the pastry kitchen, especially in ice cream (called kaimaki) and in breads and cookies. Taking its cue from its role as a flavoring and texture enhancer in ice cream, it is here used to aromatize a delicious semifreddo. You can serve this with a drizzling of Greek honey or a small dollop of any number of Greek spoon sweets.
1. Soak the gelatin in cold water to soften.
2. Heat the milk together with the Chios Mastiha powder and remove from heat as soon as the milk begins to boil. Strain the gelatin into the milk, stirring constantly. Cool slightly.
3. In the bowl of an electric mixer with a whisk attachment beat the egg yolks and sugar together at high speed until they are creamy and frothy. Pour the milk very slowly into the egg mixture, while beating at high speed. Place the bowl in an ice bath and continue beating until the mixture gets very frothy.
4. Whip the cream until stiff peaks form and fold it carefully into the egg-milk mixture. Pour the mixture into a bowl or into a loaf pan lined with plastic wrap and freeze.
5. Serve the semifreddo as is, or accompanied by Greek walnut spoon sweet.
Makes 4-6 servings
- 2 gelatin sheets, 7 gr. (1/4 oz.) each
- 1 cup whole milk
- 1/2 tsp. freshly ground Chios Mastiha or commercial powder
- 180 gr. (6 oz.) sugar
- 150 gr. (5 oz.) egg yolks
- 400 ml (14 oz.) heavy cream