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Turkish Delight Pannacotta

The closest we are going to get to Turkey RN, so pack your hand luggage & let’s go ✈️.

This gorgeous, multilayered Turkish Delight Pannacotta has a raspberry rose jelly topping which balances the sweetness of the pannacotta, topped with strawberry pashmak and rose buds, it’s sure to be a crowd pleaser. 

Let’s talk about gelatine for a quick second, I’ve mentioned this before, look out for the type of gelatin used in pannacotta, mousses, marshmallow and even éclair glazes or any glazed cakes.  A lot more places are starting to go the vegan route using agar agar, I rarely eat pannacotta out.

Pashmak, rosebuds and rose petals are available online, from The Stylish Baker

Turkish Delight Pannacotta

Pannacotta

1 1/2 cup milk

1 1/2 cup cream

1/4 cup sugar 

85g Rose Turkish delight (melted)

1 Tblsp gelatin powder + 3 Tblsp milk

1 1/2 Tblsp rosewater 

Pink food colour

50g chopped Turkish delight 

Sprinkle gelatin over 3 Tblsp of milk, set aside to bloom.  In a saucepan, heat milk, sugar and melted Turkish delight. Remove from the heat add the gelatin and mix. Then add the cream, rosewater and pink food color. Stick blend. 

Pour into your serving bowls and spoon in the chopped Turkish delight. Refrigerate  for 2 hours or until set.

 

Raspberry Rose Jelly

3 cups water

1/2 cup sugar

300g raspberries

1 1/2 Tblsp gelatin powder

1 tsp rosewater 

Pink food color 

Raspberries for decor

In a small bowl, sprinkle gelatin over 1/2 cup water, set aside to bloom. Heat the 2 1/2 cups water and raspberries together, remove from the heat and strain into a bowl, add sugar, gelatin, food colour and rosewater. Stick blend and allow to cool before pouring over the pannacotta. Place a few raspberries in the jelly and refrigerate until set.

Decorate as desired.

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