Chocolate Cream Cake
200g Packet Shortbread biscuits, crumbled
600g Dark chocolate, chopped and melted
250g Turkish delight squares, cut in half
250ml (1cup) cream
200g Pistachio nuts, shelled and chopped
Mix all the ingredients together and pour into
a 25cm-diameter spring-form pan, lined with
greaseproof paper. Chill until set, about 3 hours. Slice thinly
Turkish Delight Ice-Cream
500ml Vanilla ice-cream, softened
30ml Rose water
225 g Turkish Delight
225g Plain chocolate
40g Castor sugar
25g Unsalted butter
Beat the softened ice-cream. Stir in the rose
and mix well. Cut the Turkish Delight into small pieces,
dice with scissors or a warm knife and fold
into the ice-cream. Return the ice-cream to
the freezer and allow to refreeze.
Melt the chocolate in a double boiler.
Bring the cream, milk and sugar to the
boil together, then stir into the melted chocolate.
Add the butter to give the sauce a beautiful gloss.
Serve warm in a jug for guests to help themselves.
Turkish Delight Cheesecake
1 packet Marie Biscuits
1 packet Tennis Biscuits
2 tablespoons butter
800G smooth cottage cheese
1 vanilla pod, seeded
50g custard powder
300ml (11/5 cup) cream
50ml (10 tsp) vegetable oil
35ml (7 tsp) rose water
65g Turkish delight, sliced into small blocks
Preheat oven to 180?C
Crush biscuits and mix with melted butter. Press
into a springform cake tin.
In a large bowl, place the cottage cheese, vanilla
seeds, custard powder,
eggs, cream, oil and sugar and whisk until stiff. Fold in the rose
and the Turkish delight. Pour the cheesecake mixture into the cake
Place in the centre of the oven and bake for 40 minutes.
Switch off the oven, open the door and allow the cheesecake
to cool in the oven. Once cooled, remove from the oven and
carefully remove the cheesecake from the tin. Slice into
desired portions and serve with sliced fresh strawberries.