Pistachio and Turkish Delight Ice Cream
Over a year ago
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Ingredients
- 800g mascapone cheese
- 165g caster sugar
- 300ml low fat cream or soya Alpro cream
- 125g shelled pistachio nuts
- 200g Turkish Delight - cut into small cubes
- 2 tbsp rosewater
Accompaniment
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Description
This ice cream is an unusual combination but works particular well with a Middle Eastern meal.
Method
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1
1) Lightly grease and line a 1-litre terrine or loaf tin with cling film.
2) Using an electric mixer, whisk the mascapone cheese and sugar together until smooth.
3) Stir in the cream. Fold in the pistachio nuts, Turkish delight and rosewater.
4) Fill the terrine with the Turkish delight mixture, packing it down firmly.
5) Cover with overhanging cling film and freeze overnight.
To serve: Remove from the freezer about 20 minutes before serving. Garnish with some chopped pistachio nuts and rose petals.
Chef's Tips
Garnish: Pink rose petals or 2 tablespoons roughly chopped pistachio nuts.
I have made it in a loaf tin to create a terrine but you could use individual ramekins. Slightly oil and line with cling film or baking parchment paper so they come out easily. The variety of Turkish delight is quite amazing ~ so chose your favourite. I chose pink rose petals to complete the garnish, the stylish way!
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Tried making this over the weekend for my pals who were over for a BBQ - it turned out really well and perfect for the hot weather.