PISTACHIO & TURKISH
DELIGHT ICE CREAM TERRINE
INGREDIENTS
butter, for greasing
500ml (17fl oz) good-quality vanilla or clotted cream ice cream, softened
100g (3 1/2oz) shelled pistachios, roughly chopped, plus extra to decorate
250g (8oz) lemon and rose Turkish delight, roughly chopped, plus extra to decorate
dried rose petals, to decorate
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HOW TO MAKE
1.Grease 1 x 900g (2lb) loaf tin. Line with clingfilm, leaving enough overhang to completely cover the top of the terrine.
2.Spoon the ice cream into a bowl and stir with a large spoon to loosen. Tip in the pistachios and Turkish delight; stir into the ice cream until well distributed.
3.Transfer the mixture to the prepared tin and smooth the surface. Fold over the clingfilm to cover; freeze for at least 1 hour.
4.To remove the ice cream from the tin, pull it up by the clingfilm and turn out onto a serving plate. Scatter over the extra pistachios, Turkish delight chunks and rose petals. Cut into slices to serve.
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