Ingredients
for the mastic cream:
500 gr mastic cream dessert
250 gr fresh Greek ricotta
150 gr raspberries
200 gr ekmek base
100 gr pecans
Preparation
put in a large bowl over boiling water the mastic cream and leave for 40 minutes so as it gets melted.Pure in a firm quikly the ricotta .Leave in the fridge for 1 hour and then serve over the ekmek base and raspberries.It can be served with roasted pecans on top. its a top dessert, for a fish or seafood menu,to end with.
