Ethereal Turkish Delight Snowballs

Allergens

Nuts (almonds and pistachios)

Ingredients

• 300g vegan dark chocolate, finely chopped 1/2 cup coconut milk 1/4 cup maple syrup 1 tsp vanilla extract Pinch of sea salt 1 1/2 cups almond milk 1/2 cup rosewater 1/4 cup agar
• agar powder 3 tbsp cornstarch 60g vegan pistachios, roughly chopped Rose petals for garnish

Instructions

1. In a double boiler, gently melt the chocolate and coconut milk until smooth. Stir in the maple syrup, vanilla, and salt, then set aside to cool slightly.
2. In a separate saucepan, combine almond milk, rosewater, agar agar, and cornstarch. Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble. Remove from heat and allow it to cool for a few minutes.
3. Once both mixtures have cooled slightly but are still pourable, gently mix them together. The result should be a smooth, velvety sherbet. Cover and chill in the refrigerator until set.
4. Using a melon baller or small cookie scoop, form round balls of the sherbet mixture, then roll each one in finely chopped pistachios to coat. Place on a parchment lined tray and freeze until solid.
5. Once the sherbet balls are frozen, dip them one by one into the slightly cooled chocolate mixture, allowing any excess to drip off before returning them to the freezer. Garnish with a rose petal and more chopped pistachios if desired.
6. Serve these ethereal Turkish Delight Snowballs immediately, in their shimmering glory.

Chef’s Insight

Allow the sherbet to set completely in the freezer before attempting to form balls; it should be firm but still scoopable.

Notes

Be sure to work with chilled sherbet and chocolate for the best results.