Cream with mastic and Attiki strawberry jam

Cooking time: 250’, Servings: 4, Difficulty Level: 2

Ingredients

7 grams gelatin sheet

500 ml fresh milk

300 ml heavy creme

80 grams caster sugar

1 teaspoon Chios mastic, crushed and powdered in the mortar

100 grams Attiki-Pittas strawberry extra jam

Walnuts for topping

Execution

  1. Place the gelatin sheets into cold water to soften for 10 minutes.
  2. In a large pot, heat the milk, heavy cream and sugar just before the boiling point.
  3. Add the Chios mastic powder. Squeeze the gelatin sheets with your hands to remove the extra liquid and add them to the pot, stirring constantly over low heat.
  4. Wait until simmering and remove from the heat. Let it reach room temperature.
  5. Meanwhile, put a spoonful of strawberry jam in glass bowls and refrigerate.
  6. Then divide the milk mixture equally between the bowls.
  7. Place the bowls back to the refrigerator for at least 4 hours.
  8. Pour another generous spoonful of strawberry jam into each bowl, add walnuts and serve.

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