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Frozen Mastic Mousse in kataifi nests
1 cup skimmed milk (0% fat content) 
1/4 cup sugar 
1/4 oz. mastic 
1 tblsp powdered gelatin 
1 tblsp water 
1 cup whipping cream or creme vegetate for desserts 
2 egg whites 
8 oz. kataifi pastry 
4 tblsps melted butter 
4 cups strawberries or rasberries 
1.5 cups crater sugar 
3 tblsps cornstarch 
4 tblsps lemon juice 
4 tblsps cognac 
Prepare the Sauce: Mix the strawberries, sugar, cornstarch, and lemon juice in a saucepan, Simmer the mixture stirring from time to time until thick and shinny. Remove from heat. Add the Cognac and stir. Grease the outside part of 6 metal cream caramel molds or a jumbo muffin pan. Fluff up the kataifi pastry with your hands and cover the outside part of the molds forming small nests. Pour the melted butter in a spraying bottle and spray the kataifi. In this way you will not use a lot of butter and the dessert will be lighter. Bake the kataifi nests for 15 minutes at 350F (180C). Remove the nests from the oven and cool on the molds. Keep in a dry place in an airtight container until the following day or until it is time to serve. Prepare the mousse. Melt the gelatin in the water and set aside for 5 minutes. Beat half the sugar with the mastic, pour into a small saucepan together with the milk and boil. Remove from heat, add the gelatin and stir until diluted.Allow the milk to half set in the refrigerator. Whip the cream. Whisk the egg whites together with the rest of the sugar into a soft textured meringue. Mix the milk mixture gently with the whipped cream and then fold in gently the meringue mixture. Freeze the mixture for 4 hours until set. Spoon the frozen mastic mousse into the kataifi nests using an ice-cream scoop. Decorate with a fresh strawberry dipped in strawberry sauce (prepared in the first part).

excerpts from: "MEZE", by Diane Kochilas

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