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Strawberry, watermelon and rose jelly with Turkish delight ice-cream

You'll need

  • 580 gm
  • white sugar
  • 130 ml
  • dessert wine
  • Juice of
  • 1 lemon and 1 orange
  • 650 gm
  • strawberries (about 2½ punnets), hulled and coarsely chopped
  • 300 gm
  • watermelon, coarsely chopped
  • 1 tbsp
  • rosewater, or to taste
  • 4
  • gelatine leaves (titanium strength), softened in cold water
  •  
  • Turkish delight ice-cream
  • 800 ml
  • pouring cream
  • 200 ml
  • milk
  • 125 gm
  • strawberries (about ½ punnet), hulled and coarsely crushed
  • 6
  • egg yolks
  • 170 gm
  • caster sugar
  • 2-3 tsp
  • rosewater, or to taste
  • 80 gm
  • Turkish delight (about 3 pieces), diced, plus extra to serve (optional)

Method

  • 01
  • For Turkish delight ice-cream, bring cream, milk and strawberries just to the simmer over medium heat in a large saucepan. Whisk yolks, sugar and rosewater in a heatproof bowl until thick and pale, add cream mixture, whisk to combine. Return to pan over medium heat, stirring continuously until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain into a bowl over ice, refrigerate until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions, then fold in Turkish delight and freeze until required. Makes about 1.5 litres.
  • 02
  • Combine sugar, wine, juices and 750ml water in a large saucepan, stir over medium- high heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Add strawberries and watermelon, cook until pulpy (4-5 minutes), remove from heat and stand for 15 minutes. Process with a hand-held blender, then transfer to a muslin-lined sieve placed over a large bowl and refrigerate until liquid drains to yield 1 litre (5-6 hours or overnight; don’t press on solids). Discard solids. Add rosewater to strawberry liquid, then transfer 250ml liquid to a small saucepan. Squeeze excess water from gelatine, add to pan and stir to dissolve over low heat. Return gelatine mixture to remaining strawberry liquid, pour into a 1 litre-capacity jelly mould and refrigerate overnight until set.
  • 03
  • To serve, dip mould briefly in hot water, then pull jelly gently away from sides of mould with your fingertips. Invert onto a serving plate and serve with Turkish delight ice-cream and extra Turkish delight, if desired.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 25 min preparation
  • 15 min cooking (plus cooling, freezing, straining, setting)
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At A Glance

  • Serves 8 people
  • 25 min preparation
  • 15 min cooking (plus cooling, freezing, straining, setting)

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