Ok for all those sweet tooth out there, here is one from Geoff Lindsay, one of the Australian’s big chiefs:
Serves 4
INGREDIENTS:
- 250ml Milk
- 125g Caster Sugar
- 4 Egg Yolks (68g)
- 250ml Cream (35% butterfat)
- 50ml Rosewater
- 200g Rose flavoured turkish delight, diced
- 35g Red Rose petal (must be unsprayed), torn
METHOD:
Bring milk and half of the sugar to the boil. Whisk egg yolks and remaining sugar until pale, pour hot milk over yolks whilst whisking. Return to saucepan and cook until lightly thickened. Strain into a bowl, cool over an ice water bath.
Whisk cream and rose water into mixture and churn.
Fold in turkish delight, rose petal and freeze
TO SERVE:
- 60g Vanilla persian fairy floss
- 60g rose petal flavoured turkish delight
- 6g rose petals
- 60g glace ginger
Make a nest with fairy floss, surround with a circle of turkish delight, pomegranate seeds and glace ginger. Place a scoop of ice cream on the ‘nest’ and top with more fairy floss.
————————-
Spread THE WORD!
