Gum-mastic Pudding in Rose Water
(Haytalya - Gaziantep and Hatay Regions)
2 cups whole milk
2 tbsp sugar
2 tbsp corn starch, melted in 4 tbsp water
1 tsp mastic (roll glass on the mastic to make it powdery or use mortar)
1 cup water
1 cup sugar
1 tbsp lemon juice
1 tbsp rose water
Put the sugar and milk in a medium size pot, stir. Slowly add the corn starch - water mixture, stir constantly. Cook until it gets enough thickness. Then, pour the mixture into a 2 Lt Pyrex dish. After letting cool, place the dish in the fridge. Then cut in little cube shapes.
Meanwhile, to prepare the sherbet; place the water and sugar in a medium size pot. First bring to a boil and continue boiling for 5 minutes. Then, simmer for 10 minutes and add lemon juice and rose water, turn the heat off. After letting the sherbet cool, pour into the bowl and place it in the fridge.
Place the sherbet equally into the bowls. Divide the milk pudding cubes and some fruits into the sherbet. Garnish with toasted almond and pistachios.
*This authentic Gum-mastic Pudding and the Melange of Fruits Bathed in Rose Sherbet dessert are served especially on hot summer days to please visitors.
-Tarhana Soup, Elbesan Kebab, Dried Fig Salad, Feta Cheese Spread, Eggplant with Veggie Filling, Peppered Bread and Turkish Almond Cookies.
Labels: Dairy Desserts