Turkish delight ice cream terrine

Method

• 1
  Lightly grease and line a 1-litre terrine or loaf pan with plastic wrap or baking paper, leaving some overhanging the sides.
• 2
  In a large bowl, beat the ricotta and sugar with electric beaters until smooth. In a separate bowl, whip the cream to soft peaks. Gently fold cream into the ricotta mixture, keeping as much air in the mixture as possible, followed by the pistachios, Turkish delight and rosewater.
• 3
  Fill the terrine mould with the ricotta mixture, packing it down firmly. Cover with the overhanging wrap or paper, then freeze overnight until fi rm.
• 4
  For the rose syrup, stir the sugar and 1 cup (250ml) water together in a small saucepan over low heat until the sugar has dissolved. Cool, then add the rosewater to taste and a few drops of food colouring until you have the desired colour. When ready to serve, unwrap the top of the terrine and turn out onto a serving platter. Decorate the top with the Persian fairy floss, then slice and serve with the rose syrup to drizzle over.