TURKISH DELIGHT TERRINE

Serves 8-10 3 sheets of gelatine 30ml hot water 300g raspberries 500ml fresh cream 250g mascarpone cheese 80ml castor sugar 5ml rose extract 60ml sugar 125ml water 60ml berry liqueur 100g Turkish delight, diced

12 boudoir biscuits Line a 23 x 13cm loaf tin with cling film.

Soak the gelatine sheets in cold water for about 5 minutes. Remove and dissolve in the hot water.

Purée and sieve 125g of the raspberries. Add half the dissolved gelatine.

Combine the cream, mascarpone and castor sugar in the bowl of an electric mixer and beat until thick. Stir in the rose extract and remaining gelatine.

Combine the sugar and water in a pot and bring to the boil. Remove from the heat and add the liqueur. Set aside to cool.

Spoon a third of the mascarpone mixture into the base of the loaf pan. Drizzle with half the raspberry purée. Scatter over a few pieces of Turkish delight.

Dip 2 biscuits into the liqueur mixture and place them against one edge of the tin. Dip another 2 biscuits and place them down the other side of the tin. Dip a further 2 biscuits and place them down the centre of the tin.

Scatter over a layer of fresh raspberries.

Add another third of the mascarpone mixture. Add the Turkish delight, and drizzle with remaining half of the purée.

Repeat the layering of the dipped biscuits. Add remaining raspberries. Finally, top with the last third of the mascarpone mixture. Freeze until solid. Turn the mould out on to a serving plate and decorate with rose petals and Turkish delight.