1 pack filo pastry
1/4 cup clarified butter
1/4 cup extra virgin olive oil
1 cup milk
1/2 cup cream
Zest of 1/2 a lemon
1/2 cup Greek yoghurt
5 egg yolks
1/2 cup caster sugar
1 tbs icing sugar
Cherry Glyka:
1 tin pitted black cherries
200g caster sugar
1/2 vanilla bean
Juice of 1/2 lemon
Mastic ice cream:
1 1/2 cups milk
1 1/2 cups thickened cream
1/2 teaspoon mastic beads
5 egg yolks
1/2 cup caster sugar
Pre-heat fan forced oven to 180°c.
Mix together the clarified butter and the olive oil. Lightly brush the base and edges of a baking tray.
Crinkle up the filo pastry with your fingers, one sheet at a time and place into baking dish. Repeat until all of the pastry has been used.
Lightly brush the top of the pastry with the oil/butter mix and bake until golden brown, approx. 15 minutes.
Whilst the filo is cooking, bring the milk, cream and lemon zest up to a simmer.
Whisk together the yoghurt, egg yolks and caster sugar until sugar is dissolved.
Whisk the hot liquid into the yoghurt and egg mix until smooth.
Remove filo from the oven and lower heat down to 160°C.
Pour the mixture over the filo and allow to soak up the custard before returning to the oven.
Bake until custard is set. Approx. 15 to 20 minutes.
Allow to cool to room temperature.
Dust with icing sugar before serving.
Cherry glyka:
Strain cherries, reserving liquid.
Place the liquid, caster sugar, vanilla bean and lemon juice into a saucepan and bring to the boil.
Add cherries and simmer for 5 minutes, until syrup thickens.
Pour into a suitable container and refrigerate until required.
Mastic ice cream:
Lightly crush mastic beads in a mortar and pestle.
In a heavy based saucepan bring milk, cream and crushed mastic beads to a simmer.
In a bowl whisk egg yolks with sugar until light and foamy, then whisk in warm milk and cream.
Over a double boiler cook the custard, constantly stirring until the mixture coats the back of a spoon (around 83°C).
Strain, churn and freeze until required.