EVENING DE­LIGHT

TAKE TIME TO SMELL THE ROSES WITH THIS DREAMY DESSERT COCK­TAIL

The Gold Coast Bulletin - Gold Coast Eye - - PEOPLE - TA S T E .C O M . AU RECIPE: AMIRA GEORGY PHOTO: NIGEL LOUGH

We’ve turned Turk­ish de­light choco­late into this stun­ning pink cock­tail, com­plete with a pis­ta­chio crumb and dried rose tea flow­ers. To cre­ate a fine pis­ta­chio crumb, use a small food pro­ces­sor. Rose tea is made from whole rose buds that have been dried. Find it at Asian food shops.

TURK­ISH DE­LIGHT COCK­TAIL Serves: 8 IN­GRE­DI­ENTS

1 vanilla bean, split 2 cin­na­mon sticks 4 cran­berry and pome­gran­ate tea bags 1/2 cup caster su­gar 2 cups boil­ing wa­ter 2 tbsp honey 1/3 cup finely chopped pis­ta­chio ker­nels 1 lemon wedge 30g Turk­ish de­light, cut into 1cm cubes 2 tbsp dried rose tea flow­ers, plus ex­tra, to serve 1 cup vanilla vodka 3 cups chilled sparkling min­eral wa­ter 1 1/2 tbsp rose­wa­ter 1 pome­gran­ate, seeds re­moved 1/4 cup lemon juice 1 1/2 cups fresh mint sprigs 3 cups crushed ice

METHOD

Us­ing a small sharp knife, scrape seeds from vanilla bean into a large heat­proof jug. Add vanilla bean, cin­na­mon, tea bags, su­gar, boil­ing wa­ter and honey. Stir un­til su­gar dis­solves. Stand for five min­utes. Re­move and dis­card tea bags. Cool com­pletely. Mean­while, place pis­ta­chio on a plate. Rub flesh of lemon wedge around rims of eight 3/4-cup-ca­pac­ity serv­ing glasses. Dip the rim of each glass in pis­ta­chio to coat. Thread Turk­ish de­light and dried rose tea flow­ers on to skew­ers. Com­bine vanilla mix­ture, vodka, min­eral wa­ter, rose­wa­ter, pome­gran­ate seeds, lemon juice, mint and ice in a large serv­ing jug. Pour mix­ture into pre­pared glasses. Top with ex­tra dried rose tea flow­ers. Serve with Turk­ish de­light skew­ers.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.