Ingredients:

Cream:

-660 ml water

-65 gr. Natural Life Maize Starch

-30 gr. Sugar

For the mastic syrup:

-150 gr. sugar

-150 ml water

-100 ml mastic liqueur

Instructions:

For the cream:

1. Pour the water into a saucepan and dissolve the maize starch and sugar.
2. Place the pot on medium heat and stir continuously with a whisk until the mixture thickens.
3. Lower the heat and continue to stir for another two to three minutes until it cooks and becomes a thick but runny cream.
4. Pour in the cream in six, wet bowls and let the mixture cool and thicken.
5. Add a bit of water to the point where the surface of the cream is just covered. This helps us keep the mahalepi fresh.
6. Let it set in the fridge for at least three hours.

For the syrup:

1. Mix well the sugar, water and mastic liqueur in a bowl.
2. Set it aside and as soon as the cream has set in the fridge, add the syrup on top.

Enjoy!