Family friendly Dessert

Turkish delight ice-cream terrine

Name: Turkish delight ice-cream terrine
Prep time: 380 min
Cook time: 5 min
Total time: 385 min
Yield: 8
Ingredients: 800g fresh ricotta cheese; 3/4 cup (165g) caster sugar; 300ml thickened cream; 125g shelled unsalted pistachios; 200g Turkish delight (we used pink (rose) and green (mint) flavours), cut into 1cm cubes; 2 tablespoons rosewater; Persian fairy floss (pashmak), to serve; 1 cup (220g) caster sugar; 1 tablespoon rosewater; A few drops of rose food colouring

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6h 20m

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by Valli Little

delicious. team

Oct 03, 2015

This heavenly ice cream recipe is perfect for the warm months ahead.

800g fresh ricotta cheese
3/4 cup (165g) caster sugar
300ml thickened cream
125g shelled unsalted pistachios
200g Turkish delight (we used pink (rose) and green (mint) flavours), cut into 1cm cubes
2 tablespoons rosewater
Persian fairy floss (pashmak), to serve

Rose syrup

1 cup (220g) caster sugar
1 tablespoon rosewater
A few drops of rose food colouring

Method

1.

Lightly grease and line a 1-litre terrine or loaf pan with plastic wrap or baking paper, leaving some overhanging the sides.
2.

In a large bowl, beat the ricotta and sugar with electric beaters until smooth. In a separate bowl, whip the cream to soft peaks. Gently fold cream into the ricotta mixture, keeping as much air in the mixture as possible, followed by the pistachios, Turkish delight and rosewater.
3.

Fill the terrine mould with the ricotta mixture, packing it down firmly. Cover with the overhanging wrap or paper, then freeze overnight until firm.
4.

For the rose syrup, stir the sugar and 1 cup (250ml) water together in a small saucepan over low heat until the sugar has dissolved. Cool, then add the rosewater to taste and a few drops of food colouring until you have the desired colour. When ready to serve, unwrap the top of the terrine and turn out onto a serving platter. Decorate the top with the Persian fairy floss, then slice and serve with the rose syrup to drizzle over.