Preparation
Heat the olive oil over medium heat and sauté the chicken until golden on all sides.
Season with salt and pepper, pour the mastiha liqueur on top and stir until the alcohol has evaporated.
Add the chicken broth, lower the heat and slow-boil for 25-30 minutes.
When the broth has been reduced by half, add the mastiha powder and the cream.
Boil slowly for another 2-3 minutes.
Garnish with chives and serve with two-tone rice.
Preparation
Take the cream straight from the fridge and empty it into a food mixer bowl. Add the powdered sugar and beat the mixture at high speed until the cream thickens and becomes whipped cream.
Add the vanilla and stop mixing to avoid splitting the whipped cream.
Tip: For some extra aroma, add to the cream some lemon or orange peel.
Place the whipped cream in a pastry bag with a cornet tip, close the back end, and squeeze lightly to remove the air.
Place a galette on a plate and surround it with raspberries and whipped cream, alternating evenly between the two.
Squeeze whipped cream and place raspberries on the galette, then place another galette on top. Repeat with a third galette. Sprinkle with powdered sugar and serve.
This dessert is ideal for the Christmas table. For a festive touch, add your own garnishing and decoration.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)
