Vicky Crease is one of my dearest friends. I love her, and I’m inspired by her immensely. We have such a special bond, and I am grateful for that.
She’s a chef and cater extraordinaire! She’s won over 18 international catering awards in the USA, Manu awards locally including as well as Glamour woman of the year at some point!
She creates the most special moments with food, but what inspires me the most is her drive. I love to watch her work; she will go 12 hours straight looking fabulous whilst she does it. I asked to share a sweet treat with us - something OTT style-wise, yet super simple! If you are looking to impress - this is the one!
Notes from Vicky:
EASY - 12 minutes to prep and 3 hours to freeze
Makes a great dessert, as prep can be done the day before and simply garnished to serve.
2 litres good-quality plain vanilla ice cream
250g Turkish Delight (Rose or flavour of your choice), cut into small chunks. Reserve 2 tablespoons for garnish
1 punnet fresh raspberries
1 punnet fresh blueberries (reserve some for garnish)
* you can use frozen berries to mix into the ice-cream if fresh ones are not available
Handful raspberries, which you reserved
Handful strawberries, which you reserved
2 tablespoons Turkish Delight, that you reserved
Icing sugar - to drizzle
Rose petals/edible flowers (optional)
Allow the ice cream to soften in a bowl to the consistency of whipped cream - it must not get too runny.
Chop the Turkish Delight Into small chunks, about the size of a dice or as per your preference, add to the ice-cream and mix with a spoon until combined.
Fold in the fresh berries and combine gently by hand.
Line a standard loaf tin, including the sides, with cling film. Leave a long overhang of the cling film so you can easily pull the ice cream out to serve once it’s frozen.
Work neatly as the pattern of the cling film will show on your loaf when you remove it later.
Scoop the ice cream mixture neatly into the loaf tin and flatten the top so that it will stand evenly on a platter once it’s frozen.
Freeze for a minimum of 3 hours or overnight.
Remove the ice cream from the freezer about 5 minutes before you want to serve it.
Gently hold the cling film, ensuring it doesn’t tear and pull the ice cream away from the loaf tin.
Turn it over onto a beautiful platter, and discard the plastic
There will be some visible lines when the ice cream is served, but this adds to the charm of the dessert.
Garnish with the fresh whole and sliced strawberries, raspberries and Turkish Delight. Frozen berries do not work well for garnish,
Drizzle with icing sugar through a sieve, and finish off with fresh rose petals or edible flowers for.