Mastic parfait with pistachio, strawberry and rose

AT A GLANCE

  • Serves 10 people

  • 270 ml milk
  • 8 gm mastic, finely crushed (see note)
  • 12 egg yolks
  • 270 gm caster sugar
  • 660 gm mascarpone, gently whisked to soften
  • 270 ml pouring cream, whisked to soft peaks
  • 325 gm strawberries (about 1½ punnets), trimmed and quartered
  • To serve: pistachio kernels, coarsely chopped
  •  
  • Rose syrup
  • 250 gm strawberries (about 1 punnet), trimmed and quartered
  • 150 gm caster sugar
  • 3 tsp rosewater
01   Combine milk and mastic in a small saucepan over medium heat, bring to just below the boil, remove from heat and set aside to infuse (10 minutes).
02   Whisk yolks and sugar in a large heatproof bowl until thick and pale (3-4 minutes). Strain milk mixture over egg mixture then whisk over a saucepan of simmering water until mixture is thick and holds a ribbon (8-10 minutes). Remove from heat, transfer to an electric mixer and whisk to room temperature (4-5 minutes). Gently fold through one-third of mascarpone, then remaining mascarpone. Fold through cream, spoon into a 7cm x 20cm loaf tin lined with plastic wrap, smooth top and freeze until firm (6 hours-overnight).
03   For rose syrup, combine strawberries, sugar and 225ml water in a saucepan over medium heat and stir occasionally until a light syrup forms (10-12 minutes). Remove from heat, stir through rosewater, strain through a fine sieve (discard solids) and set aside.
04   Dip tin in hot water to loosen parfait, turn out onto a board, remove plastic wrap and thickly slice with a hot knife. Serve immediately with strawberries, pistachios and rose syrup.
Note Mastic, a plant resin, is available from Greek and other select delicatessens, and online from Herbie’s Spices.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

Recipe:

MATT STONE, GREENHOUSE, PERTH

Photography:

VANESSA LEVIS

Styling:

LYNSEY FRYERS-HEDRICK AND EMMA KNOWLES

Drinking Suggestion:

LIQUORE STREGA ON ICE WITH A SLICE OF LEMON. , suggested by PAUL ARON

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