Yuvarlakia
60 min · 747 kcal · Lunch & dinner · Greek
Greek
Ypovrychio
The Greek "submarine": a snow-white mastic fondant served on a teaspoon standing in a glass of ice-cold water. Made with fragrant tears of mastiha from Chios, it is the oldest way of taking the resin as a sweet, and it is eaten straight off the spoon between sips of cold water.
Method
- Chill the mastic in the freezer for a few minutes, then pound 0.5 g of Chios mastic tears in a small mortar together with one teaspoon of sugar taken from the 80 g of caster sugar. The sugar stops the resin gumming to the pestle; work until you have a fine, fragrant powder, and set it aside.
- Tip the remaining sugar into a small heavy-based saucepan with 30 ml of water and 0.25 tsp of lemon juice. Stir over medium heat only until the sugar has dissolved, then brush the sides of the pan down with a wet pastry brush and stop stirring altogether.
- Boil the syrup steadily, uncovered and untouched, for 8-10 minutes until a sugar thermometer reads 115C, or a drop chilled in cold water forms a soft ball you can flatten between your fingers. Take it off the heat at once.
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310kcal
0gprotein
80gcarbs
0gfat
0gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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