Recipe

Rosewater panna cotta & Turkish delight

by Katherine Frelon

A fusion of Italian and Middle Eastern flavours

I can’t walk past The Turkish Deli in Borough Market without buying a few squares of delicious heaven, for that is what their Turkish delight is! With so many flavours to choose from I haven’t tried them all yet, but I must be getting close by now. Rose and geranium are two my favourite and they go perfectly with a rosewater panna cotta and sweet redcurrant or raspberry coulis.

Ingredients

For the panna cotta:
2 gelatine leaves
150ml fresh full fat milk
150ml fresh double cream
1 vanilla pod
15g sugar
50g mascarpone cheese
2 tsp rose water, or more if you like a stronger flavour

For the coulis:
1 gelatine leaf  
100ml raspberry or red currant coulis

To decorate:
2 or 3 rose and/ or geranium Turkish delight, cut into small cubes
Raspberries or redcurrants

Method

Soak the gelatine leaves in ice cold water until soft (around 2 mins), then squeeze dry.

In a large saucepan bring the milk, cream, vanilla pod, sugar and mascarpone to a simmer. Take off the heat, remove the vanilla pod and add the gelatine and rosewater to the pan. Stir until dissolved.

Divide the mixture into little dishes and chill in the fridge for at least 1 hour.

Meanwhile, make the coulis. Soak the gelatine leaf in ice cold water, then squeeze dry. Put 1 tbsp boiling water in a small bowl, dissolve the gelatine and then stir into the fruit coulis. Spoon over the panna cotta and set in the fridge for 5 mins. Decorate with the small diced Turkish delight and the fruit.

Recipe: Katherine Frelon