This is a delightful, refreshing sweet! It's also very light and is often accompanied by ice cream. You will need kataifi phyllo and mastic to make it - if it is difficult for you to obtain where you live, then there are a couple of links at the bottom of this post where you can order them on the internet. You will then need to crush the mastic drops.
Ingredients
½ packet kataifi phyllo
200g pistachio nuts (unsalted and unroasted) roughly crumbled
1 litre milk
½ litre whipping cream
100g butter
450g vanilla corn flour (if you can’t get vanilla corn flour, then use ordinary corn flour plus 1 vanilla)
½ tsp ground mastic
3 tbsp sugar
1 tbsp icing sugar
For the Syrup
2 cups water
1¾ cups sugar
1 tbsp lemon juice
Preparation
Crumble the kataifi phyllo into a buttered oven dish (approx. 35cm x 30cm x 5cm)
Melt the butter and spread evenly over the phyllo with a spoon.
Put in a pre heated oven at 180 degrees Celsius for 30 minutes or until it is golden brown.
Just before the 30 minutes is over, prepare the syrup by boiling the water, sugar and lemon juice for 4 minutes.
Remove the phyllo from the oven and pour the hot syrup evenly over it.
Set aside to cool and absorb the syrup.
Heat ¾ of the milk in a pan.
While the milk in the pan is heating, but before it has come to the boil, dissolve the corn flour and sugar in the remaining ¼ of the milk.
Add this slowly to the milk in the pan, stirring continuously.
Bring to the boil and once it thickens, remove from the heat.
Add the ground mastic.
As soon as it cools, add 250ml of the whipping cream, stirring very well.
Sprinkle half of the crumbled pistachio nuts over the kataifi phyllo.
Spread the cream mixture on top of this.
Set aside to become completely cold.
Whip the remaining cream with the icing sugar.
Spread this on top and even out the surface.
Sprinkle the remaining crumbled pistachio nuts evenly on top.
Put in the fridge for at least two hours.
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