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Mastiha Recipes

Post by On 06 January 2017 In Recipes

Mastic Parfait with Pistachio, Strawberry and Rose


  • 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 rose water



  1. 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).
  2. 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).
  3. 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.
  4. 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.
Photography: VANESSA LEVIS

Read 694 times Last modified on Saturday, 07 January 2017 09:38

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