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Turkish delight ice cream terrine
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Prep Time:
380 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Indulge in this divine ice cream recipe, ideal for sunny days.
Ingredients:
  • 800g fresh ricotta cheese
  • 165g caster sugar
  • 300ml thickened cream
  • 125g shelled unsalted pistachios
  • 200g Turkish delight (see note) (we used pink (rose) and green (mint) flavours), cut into 1cm cubes
  • 40.00 ml rosewater (see note)
  • Persian fairy floss (pashmak) (see note), to serve
  • 220g caster sugar
  • 20.00 ml rosewater
  • A few drops of rose food colouring
Instructions:
  • Prepare your 1-litre terrine or loaf pan by lightly greasing and lining it with plastic wrap or baking paper, ensuring some hangs over the sides.
  • Combine smooth ricotta and sugar using electric beaters. Whip cream to soft peaks separately, then fold into ricotta mixture to keep it light and airy. Add pistachios, Turkish delight, and rosewater to enhance the flavors.
  • Press the ricotta mixture into the terrine mould firmly. Cover with overhanging wrap or paper and freeze overnight until solid.
  • To make the rose syrup, gently combine sugar and 1 cup (250ml) water in a small saucepan over low heat until sugar dissolves. Allow to cool, then add rosewater and a hint of food coloring for preferred hue. Unmold the terrine onto a platter before garnishing with Persian fairy floss. Serve sliced pieces with the aromatic rose syrup for a delectable touch.

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