Etimek Dessert with Gum Custard

Hello Dear Friends,

I think it is one of the sweets you will make most often this Ramadan. Etimek Dessert with Mastic Drops It will be both stylish, delicious and practical. Well what else :)

If you want to make sharp and beautiful slices when you make Etimek dessert, you should definitely rest your dessert in the refrigerator. In fact, if you prepare it 1 night in advance, cover it with cling film and let it rest, you can see that it gets its consistency and increases its flavor. If you are in a hurry, you will get the same effect if you put it in the freezer after preparing it and put it in the refrigerator at least an hour before iftar.

The sour-sweet flavor of the cherry juice gives a wonderful aroma to the already very mild dessert. The combination of sherbet and milk dessert creates a very satisfying iftar dessert.

Love…

Ingredients for Etimek Dessert with Mastic Drops

• 9 unsalted meats

For the syrup:

• 1 cup powdered sugar
• 1,5 water glass of water
• 2 drops of lemon juice

For the Custard:

• 1 pack Pakmaya Gum Custard with Drops
• 3 water glass milk

For the cherry sauce:

• 1 bottle of cherry juice (330 ml)
• 2 tablespoons of granulated sugar
• 2 tablespoons of Pakmaya Wheat Starch

How to Make Etimek Dessert with Gum Custard?

1. Put the sugar syrup in a medium saucepan. Add water to it and bring to a boil, stirring until the sugar dissolves. Lower the heat of the stove and continue boiling for 10 minutes. Before removing from the stove, add the lemon and mix.
2. In a rectangular medium-sized tin, pour the syrup over the meatloaf and leave it to rest to cool and absorb.
3. Cook Pakmaya Drop Gum Custard with 3 glasses of milk and pour it evenly over the meatballs.
4. When the pudding cools down and comes to room temperature, put the cherry juice, powdered sugar and starch in a medium saucepan. Cook over low heat, whisking constantly, until thickened.
5. Pour the thickened cherry sauce over the pudding and put the dessert in the refrigerator.
6. Slice the dessert that you have rested for 5-6 hours and put it on serving plates, serve with cherries or sour cherries, if desired.