Place whipped cream in a bowl, stir through crème fraîche and chopped Turkish delight. Place egg whites and castor sugar in another bowl and whisk until stiff. Fold egg-white mixture through the cream mixture.Pour into 1 large mould or 8 individual moulds; freeze for 4hrs or overnight.To make the rose petal syrup, heat water and sugar in small pot. Stir over a low heat until the sugar has dissolved. Bring to the boil and reduce heat. Allow to simmer for 20 minutes. Remove from heat and allow to cool. Stir through rose syrup and lemon juice.Dip mould into warm water, turn out ice cream onto a serving plate and pour over syrup. Garnish with rose petals.Tip It is not advisable for very young children, pregnant women, the elderly or the infirm to consume raw eggs. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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