WHAT: Passionfruit roulade with Turkish Delight ice-cream and Persian fairy floss
WHERE: Pitchfork, Perigian Beach, Sunshine Coast
WHY WE’RE FFF-ING LOVING IT: What’s not to love? Delicate meringue encasing passionfruit mousse topped with exotic rose scented ice cream and melt in your mouth strands of spun sugar. Add the glorious ocean breezes and pandanus trees of Perigian Beach while you indulge and it doesn’t get much better than this.
Can’t get to Pitchfork?
Whip up a batch of rose ice cream studded with jewel like flecks of Turkish Delight. Delish!
Turkish Delight Ice Cream
- 600ml of full fat organic milk
- 600ml of organic cream, heavy
- 1 cup of caster sugar
- 4 organic egg yolks
- 1/4 cup of rose water
- 200g of rose flavoured Turkish Delight, roughly chopped
- Rose pink food colouring
Pour the milk and the cream into a large saucepan and gently heat. Whisk the egg yolks and sugar in a large mixing bowl until thick and pale. Add the eggs and sugar to the hot milk and cream and whisk.
Continue to stir gently until mixture thickens enough to coat the back of a spoon or silicone spatula. Remove from the heat and allow to cool.
Transfer the mixture to a bowl and stir in the rose water and a tiny splash of rose pink food colouring to tint to a pale pink. When cool, place the bowl in the refrigerator for at least 30 minutes. Put the mixture in your ice cream maker and proceed according to the manufacturers instructions.*
Add the chopped Turkish delight to the ice cream and then freeze until required.
*If you don’t have a machine, follow this guide on how to make ice cream by hand by God of the Scoop, David Lebovitz.