Prep 15minute(s)
Ready In 75minute(s)
Serves 4
Ingredients
- 1 cup (125g punnet) raspberries
- 1 teaspoon gelatine, dissolved in 2 tablespoons boiling water
- 1 teaspoon rosewater (optional)
- 1/3 cup caster sugar
- 1/3 cup cream
- 2 table spoons pistachio nuts, toasted and roughly chopped
- 250g block PHILADELPHIA Cream Cheese, softened
- 50g Turkish delight (plain or chocolate coated), finely chopped
Instructions
- Beat together the PHILADELPHIA, sugar and rosewater using an electric mixer until smooth. Beat in the gelatine mixture then add the cream and beat until well combined.
- Stir in ¾ cup of raspberries, the Turkish delight and half the pistachios. Pour mixture into 4 serving glasses, then refrigerate 1 hour.
- Serve topped with remaining raspberries and pistachios.
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