Booza, stretchy mastic and salep ice cream, in baked kunafa cones

Freeze the mastic briefly, then crush 3-4 large pieces to a fine powder in a mortar and pestle.

Heat 1 litre of whole milk in a heavy bottomed pot on medium heat until it just starts to steam.

Add the sugar, the crushed mastic and 1 tablespoon of salep powder and whisk immediately to combine.

Keep whisking and stirring over medium heat for 30 to 40 minutes without letting it boil, until it reaches the consistency of condensed milk but still pours easily.

Pour into a jug or bowl and cool in the fridge for a few minutes.

Pour into a wide bowl that fits the freezer and whisk, stretching the mixture upwards and splashing it onto the sides.

Freeze 30 to 40 minutes, then whisk, stretch and scrape down for about 5 minutes; repeat four to six times.

After the last round fold it in on itself and freeze overnight.

Rest 15 minutes out of the freezer and stretch once more, to the windowpane test.

Wrap fresh kunafa tightly around horn-shaped moulds from the closed tip, with no gaps; trim with scissors and press the strand ends with lightly wet hands.

Air dry the cones overnight; loosen from the moulds and dip in melted clarified butter.

Bake on a greaseproof tray at 200 C (390 F) for 16 to 20 minutes until golden, rotating midway.

Pour simple syrup over the cones straight out of the oven, cool, and pop them off the moulds.

Give the booza a final stretch, wearing gloves if by hand.

Serve in bowls or the cones topped with chopped pistachios, immediately, as it melts fast.