FEATURE RECIPE
Strawberry, watermelon and rose jelly with Turkish delight ice-cream
Jellies should wobble on the plate, rather than stand rock-solid. Sometimes larger jellies collapse a little when you turn them out. To avoid this, you can set the jellies in individual moulds or serving glasses. You’ll need to begin this recipe 2 days ahead.
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Serves
8
Cooking Time
Prep time 25 mins, cook 15 mins (plus cooling, freezing, straining, setting)
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580 gm
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white sugar
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130 ml
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dessert wine
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Juice of
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1 lemon and 1 orange
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650 gm
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strawberries (about 2½ punnets), hulled and coarsely chopped
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300 gm
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watermelon, coarsely chopped
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1 tbsp
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rosewater, or to taste
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4
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gelatine leaves (titanium strength), softened in cold water
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| Turkish delight ice-cream |
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800 ml
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pouring cream
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200 ml
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milk
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125 gm
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strawberries (about ½ punnet), hulled and coarsely crushed
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6
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egg yolks
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170 gm
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caster sugar
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2-3 tsp
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rosewater, or to taste
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80 gm
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Turkish delight (about 3 pieces), diced, plus extra to serve (optional)
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1
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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.
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2
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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.
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3
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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.
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This recipe is from the November 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles
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