Turkish Delight

Method

Step one

To prepare the chocolate ganache, melt the chocolate in a microwavable bowl, microwave in 10-second bursts and stir between each burst until the chocolate begins to melt and is glossy.

Step two

Using a soft spatula, scrape the melted chocolate into a small pan over moderate heat and pour in the double cream

Step three

Stir until the chocolate and cream have emulsified to create a thick chocolate sauce, then remove from the heat.

Step four

Pour the chocolate mix into a container and leave to cool.

Step five

To make the Angel Delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Raspberry Flavour Whip and whisk for 30 seconds on slow speed.

Step six

Scrape down, increase the speed to high, and allow to whisk for 5 minutes (be careful not to over-whisk.) Add the rose water. Place in a piping bag and chill until needed.

Step seven

Place the chocolate ganache into the bottom of a chocolate tart case.

Step eight

Pipe the whipped Angel Delight into the chocolate-lined tart case.

Step nine

Top with the fresh and freeze-dried raspberry pieces.

Step ten

Sprinkle over the chopped pistachio and rose petals.