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

AT A GLANCE

  • Serves 8 people

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.

  • 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)
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.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2009

Nov 2009

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