Mastiha Greek yogurt semifreddo with koulourakia

Mastiha Greek yogurt semifreddo with koulourakia!

Serves 6-8

INGREDIENTS

• 3 egg whites
• 1 cup white sugar
• 1 pinch salt
• 1 1/2 cups 5% Greek yogurt
• 2-3 drops mastiha oil
• 8-10 koulourakia, roughly crushed

DIRECTIONS

First, line an 8 1/2x4 1/2" loaf pan with plastic wrap, letting extra plastic wrap hang over on all sides.

Bring a small saucepan filled 1/4 of the way with water to a simmer over medium heat. Place the egg whites, sugar, and salt in a stainless steel bowl. Place the bowl over the pan of simmering water and whisk constantly (I used electric beaters) until the sugar is dissolved (taste to ensure it’s not gritty) and the mixture is warm to the touch. Remove bowl from the heat and continue beating until the mixture has nearly tripled in volume, about 5 minutes.

In a small bowl, combine the yogurt and mastiha. Beat well, then gently fold together with the egg white mixture until well combined.

Sprinkle an even layer of the crushed koulourakia over the bottom of the lined loaf pan. Top with half of the egg white mixture, then sprinkle with some more koulourakia. Add the remaining egg white mixture, then finally top with more koulourakia.

Fold the excess plastic wrap gently over the top of the semifreddo and place in the freezer. Freeze for 8 hours at a minimum, or up to 3 days.

To serve: remove the loaf pan from the freezer and gently unwrap. Invert onto a serving plate and remove the plastic wrap completely. Allow to sit at room temperature for 5 to 10 minutes before slicing and serving.

Serving suggestion: for an amazing finish, top each slice with a spoonful of vyssino (sour cherry spoon sweet).