“Moonlit Turkish Delights: A Frozen Creamy Wonderland”

Allergens

Dairy (Milk, Heavy Cream) - Tree Nuts (Pistachios)

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 3 tablespoons rose water
• 1 1/2 cups crushed pistachios
• 6 tablespoons seedless red and green grape jelly
• 6 fresh rose petals, for garnish

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, milk, sugar, cinnamon, cardamom, nutmeg, and salt. Stir until the sugar is dissolved, then remove from heat and let it cool to room temperature.
2. Add the rose water to the cooled mixture, stirring well to incorporate.
3. Pour the mixture into a shallow dish and freeze until slightly set, about 1 hour.
4. Using an ice cream scoop or spoon, scoop out the frozen cream into balls and roll them in crushed pistachios, pressing firmly to ensure they stick. Return these coated spheres to the freezer while preparing the jelly.
5. Warm the seedless grape jelly gently in a saucepan over low heat until it becomes runny. Let it cool slightly but maintain its fluidity.
6. Remove the cream balls from the freezer and insert a toothpick into each ball to serve as a handle for dipping. Dip these handles into the warm jelly, swirling the jelly around each ball until completely coated, then let them drip off excess jelly before returning them to the freezer for final setting.
7. Once frozen solid, place each dessert onto a chilled plate and garnish with a single fresh rose petal.

Chef’s Insight

The balance of flavors in this dish brings together the exotic spices of the Middle East with the sweetness of rose petals and grapes. It's a perfect example of how different cultures can blend to create something unique and delicious, just like a symphony of taste.

Notes

The flavors may vary slightly with the type and freshness of the ingredients used.