EKMEK WITH CHIOS MASTIHA BREADSTICKS

(15 servings)

• 100 g Grecian Living Honey and Chios mastiha breadsticks
• 200 g butter+ 30 g cold butter
• 500 g milk
• 50 g sugar
• 1 teaspoon vanilla flavoring
• 2 egg yolks
• 90 g corn flour
• 15 g confectioner’s sugar
• 150 g heavy cream
• pistachios
• zest of one lemon

Crust

1. Pulse the breadsticks in a food processor.
2. Melt 200 g butter in a pan.
3. Leave it 10 minutes until the butter cools a little, mix it with the crushed breadsticks and allow it to cool completely.

Filling

1. Mix the sugar and milk and cook at medium heat until the sugar melts.
2. Place the two yolks in a cup and slowly add some of the hot mixture in order to bring the yolks to milk temperature.
3. Place the mixture in the pan and heat over low, stirring constantly.
4. Add the corn flour and continue stirring.
5. When mixture becomes creamy, remove pan off the heat.
6. Add the vanilla flavoring, cold butter and lemon zest and mix.
7. Cover with plastic wrap and let it cool. The wrap must touch the surface of the cream, so that it does not form a skin.
8. Into a cake mold, place  the mastiha breadsticks mixture.
9. Continue with the pistachios, chopped.
10. Pour half the amount of cream. Repeat method.
11. Whip on high the heavy cream with the confectioner’s sugar and a little vanilla flavoring, until you achieve the desired texture.
12. Cover the cake with the whipped cream.
13. Top with pistachios and serve.

TIPS

1. Melt the butter, let it cool and then mix with the breadsticks. Never place the breadsticks together with the butter in the hot pan, because they contain sesame seeds that will turn bitter.
2. We can keep them in the fridge for up to three days, then the crust begins to sodden.