I’m obsessed with all things rose - my favourite drink is rose iced tea boba, my face moisturisers are all rose scented, I drink rose tea every single day... the list goes on! It only made sense that I made something extravagant with the rose Turkish delight that I recently acquired - here it is! Rose Turkish delight icecream with chocolate chunks and fresh, stretchy rose candy woven around the towering blob of goodness. The perfect early-summer indulgence, and the best part is that it takes mere minutes to make!
This is my contribution to @theunbakery’s #PlantBasedChallengeNZ - you will be able to find the recipe on their website soon! (...and yes, this magical rose goodness is indeed levitating - just magical, I tell you!)
Consume immediately after making - this is a fickle and ephemeral concoction that simply mustn't be left lying around on the bench top or in the refrigerator! Make only as much as you need and enjoy it promptly.
INGREDIENTS
3 bananas, chopped and frozen
1/4 cup of raw cacao power
1 teaspoon of maca
2 tablespoons of rose water
Dash of @cilkrosewater (optional)
Sprinkle of vanilla bean powder
Dried rose buds (you can find these in the tea section)
A few squares of Pana rose chocolate, 70% dark chocolate or 1 tsp of cacao nibs
1 piece of vegan rose Turkish delight (optional)
METHOD
Place the bananas, raw cacao powder, and maca in a blender. Pulse to get the mixture going, then blend for a minute or two until you have a creamy consistency (this will require occasional scraping the side of the bowl).
Add in the rose water and vanilla bean powder, and pulse once more.
Scoop into a bowl of choice. Decorate with the rose buds (I like to crush the petals for a beautiful pink sprinkle) and shards of chocolate.
If you have Turkish delight on hand, stretch one piece into several chunks and weave around your icecream.
Enjoy immediately, otherwise it will melt!