Ingredients
Method
Step 1.
- Process the biscuits until finely crushed. Add melted butter and mix well. Press the biscuit mixture gently into the base of a serving dish (approximately 30 x 22 cm in size)
Step 2.
- To make the rose custard, place the milk and cream in a small pot and heat until almost at boiling point. In the meantime, whisk the egg yolk, sugar, cornflour and rosewater in a bowl.
- Once the milk is at boiling point (this usually take 5-7 minutes) remove from heat and add half a ladle of the warm milk into the egg yolk mixture whisking quickly and well. Pour the egg mixture slowly over the remaining milk in the pot, whisking continuously.
- Return the mixture to the heat and stir for approximately 7 minutes or until custard thickens. Remove and pour over the prepared biscuit base (it is best to pour the custard over a ladle to prevent the biscuit base from cracking) Refrigerate to set (approximately 45 minutes)
Step 3.
- To make the chocolate rose custard, place the milk and cream in a small pot and heat until almost at boiling point. In the meantime, whisk the egg yolk, sugar, cornflour, cocoa and rosewater in a bowl.
- Once the milk is at boiling point (this usually take 5-7 minutes) remove from heat and add half a ladle of the warm milk into the egg yolk mixture whisking quickly and well. Pour the egg mixture slowly over the remaining milk in the pot, whisking continuously.
Step 4.
- Return the mixture to the heat, add the chocolate and stir for approximately 7 minutes or until custard thickens. Remove and pour over the prepared set rose custard. Refrigerate to set.
Step 5.
- To make the rose cream, whip the thickened cream, icing sugar and rosewater until stiff peaks form. Spread over the chocolate rose custard. Use the back of a spoon to create peaks within the cream. Top with diced Turkish delight and shaved good quality chocolate.
