Mastiha semifreddo

    2 hours 25 min

    A simple dessert with an exotic twist thanks to mastiha. Serve this with a drizzling of Greek honey or a sour cherry compote.


    North Aegean, Greece
    1 person made this

    Serves: 6 

    • 2 sheets gelatine (14g total)
    • 250ml full fat milk
    • 1/2 teaspoon Chios Mastiha powder
    • 150g egg yolks
    • 180g caster sugar
    • 400ml whipping cream

    Prep:20min  ›  Cook:5min  ›  Extra time:2hr freezing  ›  Ready in:2hr25min 

    1. Soak the gelatine in some cold water to soften. Set aside.
    2. Meanwhile, heat the milk together with the Chios Mastiha powder and remove from heat as soon as the milk begins to boil. Strain the gelatine into the milk, stirring constantly. Cool slightly.
    3. With an electric whisk, beat the egg yolks and sugar together at high speed until they are creamy and frothy. Pour the milk very slowly into the egg mixture, whilst beating at high speed. Set the bowl over a larger bowl filled with ice, and continue beating until the mixture gets very frothy.
    4. Whip the cream until stiff peaks form and fold it carefully into the egg-milk mixture. Pour the mixture into a bowl or into a loaf tin lined with cling film.
    5. Freeze the semifreddo until set, about 2 hours.

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