Turkish delight and crème fraîche ice cream

Recipe from: 8 January 2015
recipe, ice cream, turkish delight, cream fraiche,

Ingredients 9
Servings 1
Minutes 15min + Standing time

Ingredients

Serving Change
  • 100
    g
    turkish delight, chopped into small squares
  • 1
    cup
    cream, lightly whipped
  • 100
    g
    crème fraîche
  • 3
    egg whites
  • 1/3
    cup
    castor sugar
  • ROSE PETAL SYRUP:
  • 1
    cup
    water
  • 1/2
    cup
    sugar
  • 1/2
    cup
    rose syrup
 

Method

15min + Standing time
 

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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Read more on: recipe  |  ice cream  |  dessert  |  treat
 

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