12 shortbread biscuits 250ml cream 5ml rose water 12 squares of Turkish delight, chopped into small pieces 1 punnet fresh raspberries a small bunch of mint leaves, finely chopped icing sugar
Line up 6 small glasses. Crush the shortbread biscuits roughly and place in a bowl. Pour the cream in to a mixing bowl and add the rose water. Whisk until medium-stiff peaks. Spoon some of the biscuit into the glasses and add 2 spoonful of cream. Top with a few raspberries and scatter some of the chopped Turkish delight and mint leaves over. Repeat the layers once more. Sift the icing sugar over the cups to serve.
250g digestive biscuits 80g butter, melted 50ml water 10g powdered gelatine 450g cream cheese 10ml + 5ml rose water 160ml cream 2 x 80g packets jelly, cherry flavour
Spray a 22cm loose bottom cake tin with cooking spray. Break up the digestive biscuits and add them to a food processor. Blitz to fine crumbs. Melt the butter and drizzle it in with the engine running. Spoon the mixture into the prepared cake tin, spread it out evenly and press down. Refrigerate until needed. Pour the water into a smal bowl and sprinkle the gelatine on top. Set aside for 10 minutes. Add the cream cheese to the bowl of a stand mixed fitted with the paddle attachment and beat until soft. Add the icing sugar and beat until incorporated. Scrape the bowl down every now and then. Add the 10ml rose water and mix through. Set aside. Add the cream to a large bowl and whisk to form soft peaks. Fold the cream into the cream cheese mixture. Melt the gelatine in the microwave – a few seconds!!! It should be liquid and dissolved. Scoop 2 tablespoons of the cream cheese mixture into the gelatine and mix well. Now add this mixture to the cream cheese mixture and thoroughly fold through. Pour the mixture into the cake tin and refrigerate for 2 hours. Prepare the jelly according to packet instructions and stand to cool but not set. Add the 5ml rose water once the mixture is cooled and pour on to the cheesecake. Refrigerate until set.
Kunafa is a Middle Eastern dessert made with spun pastry and drizzled with rosewater and sugar syrup. This is my adapted version of Kunafa, inspired by my favourite tennis “tweeter”! Thanks Nawal!!
250ml sugar 125ml water 5ml rose water 450g vermicelli noodles, cooked and cooled 140g butter, melted 300g mozzarella cheese, grated a handful of pistachio nuts icing sugar to dust
Preheat your oven to 200℃ and butter a 25cm loose bottom cake tin. Place the cake tin on a large baking sheet and set aside. Add the sugar and water to a small saucepan set over medium high heat. Stir the mixture until all the sugar granules are dissolved and then bring it to a simmer for 1 minute. Take the saucepan from the heat, add the rosewater and set aside. Place the cooked noodles in a large mixing bowl, drizzle with the melted butter and mix with your hands to spread the butter over the noodles. Place half of the noodles in the prepare cake tin, in an even layer. Spread the mozzarella over the noodles and top the cheese with the remaining noodles. Press the layers down into the tin and bake for 50-60 minutes, until golden. Remove the cake tin (still on the baking sheet) from the oven and immediately drizzle the kunafa with the rosewater syrup. Leave to stand for 10 minutes. Take off the ring of the tin and sprinkle the kunafa with pistachio nuts. Sieve over some icing sugar and serve warm or at room temperature.
My Whisk and I 