270 mlmilk8 gmmastic, finely crushed (see note)12egg yolks270 gmcaster sugar660 gmmascarpone, gently whisked to soften270 mlpouring cream, whisked to soft peaks325 gmstrawberries (about 1½ punnets), trimmed and quarteredTo serve:pistachio kernels, coarsely choppedRose syrup250 gmstrawberries (about 1 punnet), trimmed and quartered150 gmcaster sugar3 tsprosewater
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).
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).
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.
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.