VANILLA YPOVRYCHIO
A spoonful of sweet paste in water!

For Greeks, one of the most popular traditional summertime desserts is ypovrychio, a sweet treat with a rich soft texture that fills the mouth with a lovely natural aroma. Classic flavours are vanilla and mastic but you can also try other flavours such as rose, bitter almond or pistachio. The particular aroma, great taste and velvety texture of ypovrychio served inside a glass of ice cold water will cool you off during those hot summer afternoons!

It’s called ‘vanilia ypovrixio’ which literally means ‘vanilla submarine’. Funny name yet fully describes the concept, as this sweet is actually dived into water.
Vanilla submarine consists of one single ingredient; vanilla fondant. Get a spoonful of the fondant, dip into a cool glass of water, lick it like a lollipop and then drink the sweetened water that’s left in the glass. The secret to this dessert is the way the fondant gets the coolness of the water and the water the sweetness of the fondant. It’s a refreshing dessert, perfect for those hot summer afternoons!

Ingredients:

*800 g granulated sugar
*450 g water
*2 tablespoons honey
*1 tablespoon vanilla extract
*1 tablespoon lemon juice grated
*zest of 1 orange
Directions:

In a saucepan, add the sugar, water and honey.

Place over medium heat and stir until the sugar melts.

As soon as it comes to a boil, do not stir at all. Simply lower heat and let it simmer for 15 minutes.

Dip a pastry brush in some water and lightly brush the sides of the saucepan so that crystals don’t form in your sweet.

After 15 minutes, add the vanilla, lemon juice and orange zest.

Simmer for another 15 minutes and repeat the same process with the pastry brush and water on the sides of the bowl.

When ready, remove the syrup from heat and let it cool for 5-8 minutes.

Then refrigerate for 30-40 minutes to chill completely.

When ready, beat in a mixer for 10-15 minutes on medium speed using the hook attachment.

It will be ready when the mixture turns very white and is thick, sticky and elastic.

Transfer to a sterilized jar. Chill and serve in cool water.

Recipe via Akis Petretzikis