Name: Turkish delight and crème fraîche ice cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Child Favourites
Ingredients: 100 g Turkish delight chopped; 1 cup cream lightly whipped; 100 g crème fraîche; 3 eggs white; 1/3 cup castor sugar; 1 cup water; 1/2 cup sugar; 1/2 cup rose syrup

Recipe Disclaimer

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Ingredients (8)

100 g	Turkish delight — chopped
1 cup	cream — lightly whipped
100 g	crème fraîche
3	eggs — white
1/3 cup	castor sugar

ROSE PETAL SYRUP:

1 cup	water
1/2 cup	sugar
1/2 cup	rose syrup

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Method:

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.

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