Chef's 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.

By Matt Stone
  • 25 mins preparation
  • 25 mins cooking plus infusing, freezing, cooling
  • Serves 10
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Mastic parfait with pistachio, strawberry and rose
You’ll need to begin this recipe a day ahead.


  • 270 ml milk
  • 8 gm mastic, finely crushed (see note)
  • 12 egg yolks
  • 270 gm caster sugar
  • 660 gm mascarpone, gently whisked to soften
  • 270 ml pouring cream, whisked to soft peaks
  • 325 gm strawberries (about 1½ punnets), trimmed and quartered
  • To serve: pistachio kernels, coarsely chopped
Rose syrup
  • 250 gm strawberries (about 1 punnet), trimmed and quartered
  • 150 gm caster sugar
  • 3 tsp rosewater


  • 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

  • Author: Matt Stone