Saturday, March 17, 2012

Rose and lime Turkish delight recipe (no sugar thermometer needed)

  • Olive oil spray
  • 4 cups caster sugar
  • 4 cups water
  • 2-4 tbs fresh lime juice (1 -2 large limes)
  • 3 tbs gelatine powder
  • 3/4 cup cornflour
  • 1 tsp cream of tartar
  • 2-3 tsp rosewater essence (to taste)
  • ½ tsp lime essence (optional)
  • 3-4 drops red or green food colouring
  • 2 cups icing sugar mixture

  • Spray a square 20cm cake pan with olive oil spray to grease.
  • Line the base and side with non-stick baking paper, allowing the sides to overhang.
  • Place the sugar and 1/2 of the water in a large heavy-based saucepan over low heat and stir until the sugar dissolves.
  • Increase heat to medium.
  • Cook, without stirring, brushing down the side of the occasionally saucepan with a pastry brush dipped in water, for 25 minutes at a high boil.
  • Stir in the lime juice.
  • Meanwhile, place the gelatine, cornflour and cream of tartar in a large saucepan.
  • Use a balloon whisk to whisk in a little of the remaining water to form a paste. Gradually whisk in the remaining water.
  • While whisking, place over medium heat and cook for until the mixture boils and thickens, turning to semi-clear glue (approximately 3-5 minutes.)
  • Gradually pour the sugar syrup into the cornflour mixture, whisking constantly. If the mixture becomes lumpy then pour it through a fine sieve into another saucepan (If using a whisk the chances of this happening are reduced).
  • Reduce the heat to low and allow the mix to bubble mildly.
  • Simmer, whisking occasionally to prevent the mixture sticking to the base of the pan, for 1 hour or until the mixture is light golden.
  • If the scent of lime is too light then add the lime essence and whisk to combine.
  • Add the rosewater and a few drops of the food colouring and whisk until well combined.
  • Pour the mixture into the prepared pan.
  • Set aside to cool to room temperature and place in the fridge for 4 hours or overnight until firm.
  • Pour the icing sugar mixture onto a large chopping board.
  • Turn the set Turkish delight onto the icing sugar and use a lightly greased knife to cut into 3cm pieces.
  • Toss the Turkish delight in the icing sugar to coat.

  • Pots and pans in use must be very clean (no burn stains that might be removed by hot temperature cooking).
  • Work fast whenever you are combining mixes or when the cornflour mixture thickens to glue.
  • In this, you are basically dealing with flavoured and sugared glue. That might not sound appealing but have you ever heard the list of ingredients for sausage. The advantage of this is that any flavour can be applied.

1 comment:

  1. Wow that's a wonderfull blog having all details & helpful. Rose Turkish Delight