Serves 4
Ingredients:
250ml milk
125g castor sugar
4 egg yolks
250ml cream
50ml rose water
200g rose-flavoured Turkish delight, diced
25g red rose petals, torn plus extra petals to serve
Procedure:
1. Place the milk and half the sugar in a saucepan and bring to an almost boil.
2. Whisk the yolks with the remaining sugar in a bowl until pale.
3. Whisking continuously, gradually pour the hot milk mixture over the yolks. Return the mixture to the pan and stir continuously over a medium heat until it thickens enough to coat the back of a wooden spoon.
4. Strain the mixture through a fine sieve into a bowl and leave to cool.
5. Whisk the cream and rose water into the cooled mixture, then churn in an ice cream maker.
6. When done, scoop the ice cream out and fold in the diced Turkish delight and torn rose petals, then freeze overnight.
7. Serve with Turkish delight, spun sugar and a few extra rose petals.
Ingredients:
250ml milk
125g castor sugar
4 egg yolks
250ml cream
50ml rose water
200g rose-flavoured Turkish delight, diced
25g red rose petals, torn plus extra petals to serve
Procedure:
1. Place the milk and half the sugar in a saucepan and bring to an almost boil.
2. Whisk the yolks with the remaining sugar in a bowl until pale.
3. Whisking continuously, gradually pour the hot milk mixture over the yolks. Return the mixture to the pan and stir continuously over a medium heat until it thickens enough to coat the back of a wooden spoon.
4. Strain the mixture through a fine sieve into a bowl and leave to cool.
5. Whisk the cream and rose water into the cooled mixture, then churn in an ice cream maker.
6. When done, scoop the ice cream out and fold in the diced Turkish delight and torn rose petals, then freeze overnight.
7. Serve with Turkish delight, spun sugar and a few extra rose petals.
Author: Chef Yolandé Schoeman, Chef Lecturer
Compiled By: Institue of Culinary Arts.
Source: http://www.saca.co.za/uploads/files/Recipes%20Chef%2016.pdf