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Strawberry, watermelon & rose jelly with Turkish Delight ice-cream

Jellies should wobble on the plate, rather than stand rock-solid. Sometimes larger jellies collapse a little when you turn them out. To avoid this, you can set the jellies in individual moulds or serving glasses. You'll need to begin this recipe 2 days ahead.
From: gourmettraveller.com.au SERVES 8

580 gm white sugar
130 ml dessert wine
Juice of 1 lemon and 1 orange
650 gm strawberries (about 2½ punnets), hulled and coarsely chopped
300 gm watermelon, coarsely chopped
1 tbsp rosewater, or to taste
4 gelatine leaves (titanium strength), softened in cold water
Turkish delight ice-cream
800 ml pouring cream
200 ml milk
125 gm strawberries (about ½ punnet), hulled and coarsely crushed
6 egg yolks
170 gm caster sugar
2-3 tsp rosewater, or to taste
80 gm Turkish delight (about 3 pieces), diced, plus extra to serve (optional)

For Turkish delight ice-cream, bring cream, milk and strawberries just to the simmer over medium heat in a large saucepan. Whisk yolks, sugar and rosewater in a heatproof bowl until thick and pale, add cream mixture, whisk to combine. Return to pan over medium heat, stirring continuously until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain into a bowl over ice, refrigerate until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions, then fold in Turkish delight and freeze until required. Makes about 1.5 litres.

Combine sugar, wine, juices and 750ml water in a large saucepan, stir over medium- high heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Add strawberries and watermelon, cook until pulpy (4-5 minutes), remove from heat and stand for 15 minutes. Process with a hand-held blender, then transfer to a muslin-lined sieve placed over a large bowl and refrigerate until liquid drains to yield 1 litre (5-6 hours or overnight; don’t press on solids). Discard solids. Add rosewater to strawberry liquid, then transfer 250ml liquid to a small saucepan. Squeeze excess water from gelatine, add to pan and stir to dissolve over low heat. Return gelatine mixture to remaining strawberry liquid, pour into a 1 litre-capacity jelly mould and refrigerate overnight until set.

To serve, dip mould briefly in hot water, then pull jelly gently away from sides of mould with your fingertips. Invert onto a serving plate and serve with Turkish delight ice-cream and extra Turkish delight, if desired.