Close account popup

sign in

or sign in with

reset your password

  • Aug 18th 2014
  • 0 comment


  • Pumpkin and walnut Turkish delight
  • 750g candied pumpkin puree
  • 450g simple sugar syrup
  • 300g fine semolina
  • 300 ml water
  • 100g butter
  • 60g walnut, toasted and roughly chopped
  • 150g snow sugar
  • 150g corn flour
  • Tahini ice cream
  • 450ml milk
  • 6 egg yolks
  • 70g sugar
  • 2 tbs tahini
  • Orange blossom snow
  • 400g maltosec tapioca
  • 50ml orange blossom water
  • 80g icing sugar, sifted
  • Simit biscuit
  • 40g milk
  • 60g sugar
  • 25g trimoline (honey can be substituted)
  • 85g unsalted butter
  • 20g plain flour
  • 50g white sesame seeds
  • 50g black sesame seeds


  1. In a medium sized heavy based pot, combine pumpkin, syrup, water and whisk occasionally until you reach boiling point. Add semolina and stir through and cook out for 5-8 mins stirring frequently over a medium – low heat or until semolina cooks out.
  2. Attach the flat beater to the stand mixer. Transfer this mix to the mixing bowl. Turn to speed 2. Whilst beating, add butter a little bit at a time and whip until completely cool.
  3. Line a tray with baking paper and dust with the snow sugar and cornflour. Finish the pumpkin and mix the walnuts, stir through and tip into the sugared tray evenly. Flatten out the top layer, then dust the tray again. Place into a refrigerator for 3-4 hours to set.
  4. Once set, portion into 4cm x 4 cm squares when ready to serve. 
  1. Tahini ice cream
  2. Attach the whisk to the stand mixer. Place all ingredients, except the tahina into the mixing bowl. Turn to speed 2 and whisk to combine. Pour mixture into a heavy based saucepan and cook stirring constantly over a medium low heat until mixture has lightly thickened.
  3. Refrigerate to chill.
  4. Attach the frozen ice cream bowl to the stand mixer with the paddle. Turn to speed 1 and pour the chilled anglaise base quickly into the bowl, add tahini and churn for 20 minutes or until churned to a thick soft serve like consistency.
  5. Freeze 3-4 hours or until firm.
  1. Orange blossom snow
  2. Combine all ingredients in a mixing bowl by hand or until you achieve a powdered consistency.
  1. Simit biscuit
  2. Combine milk, sugar, glucose and butter in a saucepan and bring to the boil. Cook to 106C. Remove pan from the heat and add the sesame and flour and mix well.
  3. Pour mixture into a silicone lined tray. Refrigerate for at least 30-60 mins or in the fridge until firm.
  4. Bake at 170C (150 fan forced) until golden brown, or about 8-10 minutes. Allow to cool then break up portions to the desired size.
  5. Place a piece of Turkish delight in the middle of a bowl. Add the simit biscuit off centre, a scoop of ice cream in the middle, then finish with the orange blossom snow. Serve immediately.


* Specialty confectionary and baking products are often available in speciality cake decorating stores.