How to make it

  • ~ A Shot in the dark ~
  • Pour the brew over the ice cream...and...ENJOY!
  • Extravagantly simple,yet so amazingly delicious...sip the hot smooth brew,and then sail into the cool thick layer of creamy ice cream...
  • ~ Delight ~
  • Oil a nine inch pan with the oil,then line the pan with parchment paper and then oil the paper as well.
  • Apply the sugar,one and one half cups of water,and lemon juice in a pan over heat until the sugar dissolves...allow to boil and then simmer until your candy thermometer is at the correct degree.Remove from the heat and set aside for a short while.
  • Combine one cup of corn starch,remaining water,and cream of tartar in a pan,apply the heat,and stir until there is no lumps and the mixture begins to boil...You need to stop stirring when the mixture takes on a sticky consistency.
  • Introduce the the sugar mixture to this and stir non stop for about five minutes.Lower the heat and allow to simmer for one hour,stirring about now and again.
  • Once the mixture has become a beautiful golden color,stir in the deep crimsom of the rosewater,turning the mixture into a lovely hue of color.
  • Pour mixture into the prepared pan,level out,and allow to cool overnight.
  • Once morning has taken a break...sift together the confectioners sugar and the remainder of the cornstarch.
  • Topple the 'Delight' over a clean counter or table and cut into one inch pieces.
  • Dust the 'Delight' in the confectioners sugar mixture.
  • Store with parchment between.

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