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?
- 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.
- In a rectangular medium-sized tin, pour the syrup over the meatloaf and leave it to rest to cool and absorb.
- Cook Pakmaya Drop Gum Custard with 3 glasses of milk and pour it evenly over the meatballs.
- 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.
- Pour the thickened cherry sauce over the pudding and put the dessert in the refrigerator.
- 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.