This dessert is a mash up between Turkish delight and ice-cream. Make it the day before your dinner party and wow your guests by topping these pretty little timbals with soft clouds of Persian fairy floss, pomegranate seeds, pistachios and berries. Simple, stylish and oh-so delicious.
- 2 cups (500 ml) full cream milk
- 600 ml thickened cream
- 6 egg yolks
- ½ cup (110 g) caster sugar
- 125 g frozen raspberries
- 2 tbsp rosewater
- 200 g rose Turkish delight, chopped
- 1 cup (140 g) shelled pistachios
- Persian fairy floss, pomegranate seeds, raspberries, Turkish Delight and pistachios, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 6 hours or overnight
You will need and ice-cream machine.
Place 1½ cups of milk and all of the cream in a medium sauce pan over a medium heat.
Whisk egg yolks and sugar in a large heatproof bowl until thick and pale. As soon as the milk starts to bubble around the edges, pour it into the yolk mixture, whisking constantly. Transfer the mixture to a clean saucepan and place over low-medium heat. Cook, stirring constantly, for 10 minutes or until the mixture is slightly thickened and coats the back of a spoon. Remove from heat and set aside to cool.
Transfer the mixture to a bowl, cover the surface with plastic wrap and refrigerate for 2 hours or until cold.
Place the frozen berries, rosewater and remaining milk in a blender and blitz until smooth. Strain through fine sieve. Fold through the custard. Transfer to an ice-cream machine and churn according to manufactures instructions (about 30 minutes). Three minutes before the end of the churning cycle, add the Turkish Delight and pistachios.
Spoon the ice-cream mixture into 6 x 1-cup dariole molds. Freeze until firm.
To serve, remove the ice-cream from molds and place on your plates. Top with Persian fairy floss, Turkish Delight, and a scattering of raspberries, pomegranate seeds and pistachios.
• Pashmak or Persian fairy floss is available from gourmet supermarkets and delis.
Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. Art direction by Anne Marie Cummins.