Turkish delight – My Whisk and I

Turkish Delight Ice-Cream Terrine

July 29, 2023June 27, 2023by Karen ClaassenLeave a Comment

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.

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Easy Turkish Delight

July 24, 2023June 26, 2023by Karen ClaassenLeave a Comment

It is best not to attempt making Turkish delight when rainy – the moisture in the air prevents the sweets from setting properly.

50ml water
45ml powdered gelatine
300ml water
100ml red grape juice, store bought
450g sugar
1ml citric acid (you will find it in the baking isle)
5ml rose water
50ml cornstarch
25ml icing sugar

Line a 28cm x 18cm container with plastic wrap. Leave an overhang of the plastic so that you can lift the Turkish delight out of the tin once it has set. (2 x 14cmx9cm Tupperware containers also work well)
Pour the 50ml water in to a small heatproof bowl and sprinkle the gelatine on top. Set aside for 5 minutes.
Pour the 300ml water and grape juice in to a small saucepan and set it over medium-high heat.
Add the sugar and citric acid and stir the mixture until the sugar is completely dissolved.
Bring it to a boil, turn the heat down to a simmer and cook for 20 minutes.
Melt the gelatine by placing it in the microwave for 5 second bursts at a time – it should be liquid.
Remove the grape juice mixture from the heat and drizzle in the melted gelatine . Mix well and set aside until the mixture is at room temperature.
Add the rose water, mix through and pour in to the prepared container.
Refrigerate for 8 hours.

Lift the Turkish delight from its container, pull off the plastic wrap and slice into even-sized squares.
Sift the cornstarch and icing sugar together and roll the Turkish delight in it.
Place it on a pretty serving dish and be the star of the show!!

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Raspberry Cups

July 19, 2023June 26, 2023by Karen ClaassenLeave a Comment

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.

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Turkish Delight Cheesecake

July 9, 2023May 23, 2023by Karen ClaassenLeave a Comment

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.