6.6.11

Υποβρυχιο!/ Vanilla Submarine!!!

Σήμερα λαχτάρισα ενα υποβρύχιο!
Από αυτά πού γέρνουν μεσα στο ποτήρι το ιδρωμένο από τη μεσημεριανή ζέστη!!!
Όπως πρέπει να είναι:
 λιγοτικό, ακαταμάχητο, αρωματισμένο με βανιλια η μαστιχα...να έχει σκληρύνει απο την επαφή με το παγωμένο νερό,αλλά να παραμένει υπέροχα μαστιχωτό...κι οταν δεν αντέχεται άλλο η γλύκα του....μια γουλιά παγωμένο νερό να σε στέλνει να συνομιλήσεις με τον Αρχάγγελο!!!
Η τέλεια τοποθεσία για την απόλαυση: ενα καφενείο κάτω από τη βαριά σκιά τού πλάτανου, μεσημέρι ανελέητο κι Ελληνικό.
Περάστε να σας τρατάρουμε.


Unforgiving scortching mid-day sun and well over 30 C here!!!
 There is nothing better than to stop at a small village cafe and discover that the owner serves Vanilla Submarine!! Or Μastica Submarine!!
JOY!!!
99,9% of Greeks cherish the taste (and the memories) of this  all time summer favorite!
It is a snow white toffee-like gummy sweet paste, made of milk,cream,sugar,glucose and some drops of vanilla or/and mastica oil. It is served  wrapped around a spoon-the bigger the spoon the better ;P-and submerged into a tall class of ice cold water.
This is the "submarine"! A peculiar "spoonful sweet".

Pyrgos village in Tinos island,Cyclades.
The perfect setting for a Vanilla Submarine and a coffee.
Το  επονομαζόμενο και "άσπρο γλυκό" αρωματισμένο με μαστίχα χρεώνεται στους Χιώτες ζαχαροπλάστες ,πού κάποια στιγμή άνοιξαν μαγαζιά και στον Γαλατά της Πόλης. Το γλυκό έγινε το αγαπημένο των Ελλήνων της Διασποράς και είναι ακόμα και σήμερα το παραδοσιακό κέρασμα στους επισκέπτες του Οικουμενικού Πατριαρχείου. 

The best place to enjoy it is under the heavy shade of a tree, usually an oak up in the mountains or a pine tree near the sea.
This "sweet paste" also known as "white sweet" has been a specialty of the pastry makers of Chios,who used their mastica to flavor it. Some of them migrated to Constantinople/Istanbul and soon their specialty became the choice of all Diaspora Greeks.
It is still the traditional welcome offering to the visitors in the Orthodox Ecumenical Patriarchate in Istanbul .

Dreaming of the sea in a hot afternoon. By S.Vasiliou


The way to enjoy it varies.Some-mainly children-try to eat it all in one bite and then chew it slowly,while sipping small gulps of cold water. Some enjoy it lollipop-style also easing the sweetness with sips of water.It seems easy to make,but you definitely need a cooking thermometer! It's all in the right temperature!!!
A mastica Submarine with martini?? Oh my!!

So if you are brave and determined enough, mix 125 grams of milk,125 grams of cream, 500 grams sugar and 50 grams of glucose. Simmer at exactly 116 C while constantly turning with a wooden or silicon spoon, till it thickens....no,it's not over....yet.
You then pour it on a clean surface-not metallic,preferably marble-and let it cool undisturbed till it reaches 35 C. Scoop it,put it in the mixer with the mastica/vanilla oil and let it get snow white and more thick and fluffy as the mixer works.

Now it's ready :]

PS. I have to confess I haven't tried to make it.There is a huge variety of brands in the market. But now,I emmm feel braver...and I need a cooking thermometer NAO!!!!
PS 2. For anyone in Greece, click here!Η υπέροχη συνταγή Παρλιάρου στον σύνδεσμο!


6 comments:

  1. Video can only be streamed in Hellas. :(

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  2. OH :(
    I ve looked all over the net but I cant find any video....if I could only get 3-4 pictures from the greek one....

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  3. They look amazing, I would love to try one but sadly I am diabetic, so can only dream of how they must taste!

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  4. This sounds delicious!!! When Steve and I come to Greece to visit you, we expect you to be able to make this perfectly! :D (j/k!!!!!)

    What a wonderful post...I would love love love to try that some day!!

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  5. Don;t worry,Poppy,there are plenty of wonderful greek sweets I can make you without sugar...
    *puts on her appron and opens the fridge*

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  6. @Janet
    OH!! I'll be ready for you!! :))

    /respect for housewives and pastry makers of pre mixer era!! They had to do it by hand and judge the right temperature by experience!!!

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