Mastic Pudding
(Pasta Quatro Stagione) Recipe

Origin: Turkey      Period: Traditional

Ingredients

The use of mastic (a hard, brittle resin derived from the Pistacia lentiscus tree) is a farily common ingredient in the cuisines of Mediterranean and North African countries and most typically is used in desserts and cakes, as it is in this classic Turkish pudding.

950ml milk
250ml milk
45ml double cream
75ml single cream
150g sugar
1 tsp mastic powder
3 tbsp rice flour
4 tbsp cornflour (cornstarch)
pistachio nuts to garnish

Mastic Pudding
(Pasta Quatro Stagione) Preparation:

Method:

Combine the 950ml milk, creams and sugar in a small saucepan and heat gently until the sugar has dissolved. Meanwhile whisk the cornflour and rice flour in the remaining milk until you have a smooth slurry and add this to the pan, whisking to combine. Bring to a gently simmer then stir-in the mastic.

Cook for about 10 minutes, stirring constantly, until the mixture becomes very thick. Immediately pour into six individual ramekins then set aside to cool. Garnish with a few pistachio nuts and refrigerate for at least 2 hours before serving.

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