800g fresh ricotta cheese
165g caster sugar
300ml whipping cream
125g pistachio nuts
200g Turkish delight, cut into 1cm cubes
30ml rose water
Line a small 1 litre loaf pan with plastic wrap, leaving an overhang on the sides.
Add the ricotta and caster sugar to a large mixing bowl and beat together with an electric whisk until smooth. Set aside.
Spoon the cream into a bowl and whisk to soft peaks.
Spoon the cream into the ricotta mixture and fold through.
Scatter the pistachio, Turkish delight and rosewater over and fold through until evenly distributed.
Spoon the mixture into the lined loaf tin and cover with the overhanging plastic wrap.
Freeze the terrine for 7-8 hours.
Unwrap the top of the terrine and invert it on to a serving plate.
Slice to serve.
My Whisk and I 