For the base • Preheat oven to 180 ο C (350* F) Set to Fan. • In a, whisk the semolina, sugar, baking powder, baking soda, milk, mastic, and mahlab. • Grease a and spread the mixture evenly. • Bake for 20 minutes. • Remove and set aside to completely cool. For the syrup • In a, add the sugar, cinnamon and transfer to medium to high heat until it comes to a boil and the sugar dissolves. • Using a, pour the hot syrup over the cold base.

For the cream • In a pot, add 450 g of the milk, the sugar, vanilla extract and transfer over medium heat. Allow to heat without stirring. • In a bowl, add the yolks, the rest of the sugar and whisk.

May 03, 2017  Politiko Thessalonikis by Greek chef Akis Petretzikis. A delicious Greek dessert made with syrupy semolina cake and creme that is a specialty of Thessaloniki. AKIS PETRETZIKIS. Choose section to search. Akis Recipes Users Recipes Akis' Diary Type to search. Enjoy warm blue waters with magnificent sea views, exciting family activities at the hotel's waterpark and delightful dining experiences whilst surrounded by relaxed and stylish interiors. Atlantica Mikri Poli Kos hotel offers unique hospitality that welcomes each guest whilst creating everlasting memories.

• Add the rest of the milk, the corn starch and whisk. • When the milk comes to a boil, slowly transfer to the yolk mixture whisking continuously. • Transfer all of the mixture back to the pot and place over medium heat. Whisk continuously until the cream thickens. • Remove from heat, add butter and mix until it melts. • Transfer to a bowl and cover with plastic wrap, making sure that the wrap directly touches the surface of the cream.

Refrigerate for 30-60 minutes until completely chilled. To assemble • In a bowl, add the cream and whisk until fluffy.

• Add the and gently mix with a spatula until homogenized and you have a fluffy cream. • Spread the cream over the base using a spatula.

Bob dylan the bootleg series vol 1 3 zip. • Refrigerate for 1 hour until completely chilled. • Sprinkle with cinnamon and serve.