Ice cream and chilled desserts
Thickened with cornstarch and scented with mastic resin, this smooth milk pudding is quick to prepare for teatime. Serve it with a spoonful of kaymak (Turkish clotted cream) on top.
Blend the cornstarch with a little cold milk until smooth.
Mix the remaining milk and sugar in a saucepan and heat until it begins to boil.
Slowly add the cornstarch mixture to the boiling milk, whisking constantly. Cook over low heat for another 12 minutes, until thickened.
Add the crushed mastic resin and stir for another minute, until fully dissolved. Take care to dissolve it without forming lumps.
Divide the mixture between bowls and leave to reach room temperature, then refrigerate for at least 15 minutes. Serve each with a spoonful of kaymak (Turkish clotted cream).
Crush the mastic resin with a little sugar before adding it so it disperses evenly; adding it directly can leave large pieces. The pudding thickens as it cools. Allergen: contains dairy.
Tarifte yazan 15 dakikalık soğutmayı birkaç saate çıkarınca kıvamı çok daha oturdu ve kaşıkla güzelce kesilir hale geldi, üzerindeki kaymakla birlikte tadı da daha bir yerine oturmuş gibiydi.
Damla sakızını doğrudan sıcak karışıma attım, birkaç küçük sakız parçası erimeden kalıp dişe geldi; yine de genel tadı çok hoştu, bir dahaki sefer önce iyice dövüp öyle ekleyeceğim.
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