When I first tried this dessert, I started making it over and over again! Try it asap.
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RECIPES:
Ingredients
For the syrup
300 ml of water
300 g of sugar
A little mastic powder or 1 tbsp of underwater mastic
For the cream
10-12 breadcrumbs
200 g of sugar
150 g vanilla corn flower
1.5 liters of milk
200 ml heavy cream
Almond
Method
Let's start with the syrup. Boil water and sugar for 5 minutes. Remove from the heat and flavor with the underwater mastic or powdered mastic.
Then, dip the toasts in the cold syrup and spread them in a 34 cm baking pan.
NOTE: Spread the remaining syrup.
We continue with the cream of our dessert. In a saucepan, mix the sugar, the corn flower and the cold milk. Stir over high heat to make a cream.
Then, spread the hot cream over the toasts, cover with cling film and leave for at least 6 hours in the fridge.
Then, beat the cold cream until it becomes whipped and spread it over the dessert.
Finally, put it in the fridge for 30 minutes, sprinkle with almond fillets and serve.
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