
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
- Place the gelatin sheets into cold water to soften for 10 minutes.
- In a large pot, heat the milk, heavy cream and sugar just before the boiling point.
- 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.
- Wait until simmering and remove from the heat. Let it reach room temperature.
- Meanwhile, put a spoonful of strawberry jam in glass bowls and refrigerate.
- Then divide the milk mixture equally between the bowls.
- Place the bowls back to the refrigerator for at least 4 hours.
- Pour another generous spoonful of strawberry jam into each bowl, add walnuts and serve.