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Turkish Delight
Method
- Soak the gelatine in half the water.
- Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved.
- Add softened gelatine and stir into the syrup.
- Simmer gently for 20 minutes then add the lemon juice.
- Pour half the mixture into one of 2 wetted, small square tins, tins should be small enough for Turkish delight to be one inch thick.
- Add 2 drops of pink colouring and a few drops of rose water to the remaining mixture, stir well and pour into the remaining tin.
- Leave for 24 hours in the fridge to set.
- Mix the icing sugar and cornflour together in a polythene bag.
- Dust hands with this mixture and pull Turkish delight from the tins.
- Cut into 1 inch (2.5cm) strips and then into cubes.
- Toss the cubes in icing sugar mixture.
Ingredients:
1 lb (450 gm) - granulated sugar
quarter pint (150 ml) - water
1/2 ounce (13 gm) - powdered gelatine
1 tbsp - cornflour
2 tbsp - icing sugar, sifted
pink food colouring
juice of one lemon
few drops - rose water
1 lb (450 gm) - granulated sugar
quarter pint (150 ml) - water
1/2 ounce (13 gm) - powdered gelatine
1 tbsp - cornflour
2 tbsp - icing sugar, sifted
pink food colouring
juice of one lemon
few drops - rose water
RECIPES BY REHANA KHAMBATY
