Monday, 21 May 2012

Turkish Delight




Sweet scented jewel-coloured morsels, flavoured traditionally with rosewater or orange blossom water and dusted with icing sugar.

I couldn't get enough of them...



Turkish Delight
recipe from Good Housekeeping


25g  icing sugar
100g  cornflour
700g  caster sugar
Juice of 1 lemon
3 tbsp  powdered gelatine (I'm using Dr Oetker Vege-gel)
Pink food colouring
2 tbsp  rose water

Put caster sugar, lemon juice and 400ml water into large pan. 
Heat gently until dissolved – do not boil. 
In a small bowl, mix remaining cornflour with 100ml cold water, then stir into sugar syrup. 
Sprinkle gelatine over liquid and stir with balloon whisk to break up lumps. 
Bring to boil, then simmer over medium heat for 20min, whisking often. 
The mixture should thicken and turn pale yellow.


In the meantime, line a 8in square baking tin with clingfilm. 
Sift icing sugar and 25g of the cornflour into a small bowl. 
Sprinkle a little over the base and sides of the lined tin. Set bowl aside.


Remove from heat and whisk in a little food colouring to turn mixture a light pink. 
Set aside for 5min. Stir in rose water and pour into tin. 
Leave to set in a cool place (do not cover or refrigerate) for at least 6hr or overnight.




Dust a board with some reserved cornflour mixture, then invert Turkish Delight on to it. 
Remove tin; peel off clingfilm. 
Cut into cubes, then roll each gently in cornflour mixture to coat. 
Store in an airtight container with remaining cornflour mixture at cool room temperature for up to 1 month.