Chefs' Recipes

Mastic parfait with pistachio, strawberry and rose

Australian Gourmet Traveller recipe for mastic parfait with pistachio, strawberry and rose by Matt Stone from Greenhouse restaurant in Perth.
Mastic parfait with pistachio, strawberry and rose

Mastic parfait with pistachio, strawberry and rose

Vanessa Levis
10
25M
25M
50M

You’ll need to begin this recipe a day ahead.

Ingredients

Rose syrup

Method

Main

1.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).
2.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).
3.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.
4.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.

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

.

Drink Suggestion: Liquore Strega on ice with a slice of lemon. Drink suggestion by Paul Aron

Notes

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