turkish delight

Drinks To Drive For

Gemelli, a great new food place, recently opened up near us. We’ve been there a few times trying out the menu. They have some great food but the standout favourites have to be their milkshakes. Four flavours range from Berry Cheesecake, Cara-Malt Popcorn, Chocolate – Chocolate – Chocolate to Vanilla Brulee. It took a while, but I tried them all 🙂 Choosing a favourite is difficult, as each has something unusual and delicious to tempt you.

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the wobbly jelly pieces in the Berry Cheesecake

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the caramel popcorn floating crunchily in the Cara-Malt Popcorn

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the chocolate filled wafers poking out of the Chocolate – Chocolate – Chocolate

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the bruleed marshmallow sitting in a mini ice cream cone, poking out of the Vanilla Brulee

I did not think there was a drink to match these in beauty and flavour but I was wrong. After conquering the milkshake challenge I turned to one of my favourite drinks – the Affogato.

What is not to love about cold ice cream served with a shot of hot coffee to pour over it? Affogato means “drowned” in Italian and refers to the ice cream being drowned by the coffee. When the hot coffee meets the cold ice cream a battle begins between the two. Will the heat of the coffee melt the ice cream or will the cold ice cream cool down the coffee? Both things actually happen. What you are left with is a warm, creamy, melting coffee flavoured ice cream which you both drink and eat with a spoon!

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Can it get any better? Yes! By the additional of alcohol. Affogato can be served with a shot of Amaretto, a sweet, almond flavoured liqueur. But the affogato here is served with Frangelico, a sublime hazelnut flavoured liqueur. It was a very pleasant surprise. While you are meant to pour both the coffee and the liqueur over the ice cream, I kept some Frangelico back for the end. Finishing my affogato with a final sip of warming Frangelico was the perfect end to a perfect drink.

I loved the affogato so much I decided to make my own version with vanilla and raspberry ice cream, served with a shot of hot coffee and a shot of Turkish Delight liqueur. The raspberry ice cream almost overpowered the coffee, but the coffee bravely fought back. The raspberry and Turkish Delight liqueur complemented each other beautifully and I was left with an intriguing mix of flavours which I liked.

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If you are happy to stray from the traditional flavours of an affogato, you can have heaps of fun experimenting. I’m wondering what coconut ice cream and coffee would taste like and what liqueur to pair them with and … I could go on but it’s time to have a coffee – without ice cream! 🙂

An Unexpected Delight

On the weekend, I went to one of my favourite places to buy gin – Nicks Wine Merchants. The staff are very knowledgable, friendly and helpful. As I wandered excitedly down the aisles perusing the offerings, a beautifully painted bottle caught my eye. Then I saw the name – Turkish Delight. Intrigued, I read the label. It was made in Tamborine Mountain, Queensland, Australia. I recognised the place immediately! A few years ago my partner and I went to Tambourine Mountain in search of this distillery and much to our disappointment discovered that it was closed on Sundays. I had really wanted to try their Turkish Delight liqueur. Well now I could 🙂 I grabbed the bottle and made my way quickly to the counter, almost forgetting about my gin. But as I passed the gin section I stopped, lured by the promise of piquant juniper libations. The staff were happy to help me choose a very unusual gin, which I’ll be sharing with you soon.

When I got home I didn’t know what to drink first. After much consideration I went for the Turkish Delight liqueur.

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It is a really grown-up liqueur, not sickly sweet, very fragrant and tasty, with a good kick of alcohol. Its light rose colour matches the sophistication of the drink. To accompany it I thought I would whip up a batch of my Turkish Delight Truffles – a fragrant blend of milk chocolate, cream and rose water.

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Ingredients
200g milk chocolate, broken into small pieces
1/4 cup double cream
1 teaspoon rose water (or to taste)
cocoa for rolling

Instructions
Fill a saucepan about one-third full with water and bring to a gentle simmer. Set a heatproof-bowl over the saucepan, making sure the water does not touch the bottom of the bowl. Add the chocolate and cream to the bowl. Occasionally stir with a metal spoon until the chocolate is melted and the mixture is smooth.
Remove from heat and stir in the rose water.
Cover with plastic wrap and refrigerate for 1 hour or until firm enough to roll into balls.
Line a baking tray with baking paper.
Place some cocoa into a small bowl.
Use a melon-baller to scoop chocolate into a rough ball and, working with one ball at a time, roll ball in the cocoa until covered then place onto prepared tray.
Continue until all the chocolate is rolled, topping up with cocoa as needed.
Refrigerate until firm.
Bring to room temperature before serving.