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Turkish Delight

Turkish Delight

PT30M

PT

1
Wrap a 19 x 19 x ½ cm wooden frame with cling film and put on a tray
2
Cut out a 19 x 19 cm sheet of silicon paper, put it in the base and dust it heavily with neige décor
  • 100g of neige décor
3
Mix the cornflour with 100ml of the water, add this to the caster sugar, remaining water and glucose syrup. Bring to a boil and cook to a temperature of 121˚C. Remove the pan from the heat
  • 24g of cornflour
  • 234ml of water
  • 183g of caster sugar
  • 67ml of glucose syrup
4
Whisk in the rose petal essence, lemon juice and enough red food colouring to make a pink colour
  • 24ml of rose petal essence
  • 1/2 lemon
  • 1 bottle of red food colouring
5
Pour the mixture into the mould, dust the top with a generous amount of neige décor to cover and leave to cool. Leave to dry out for up to 14 days, with an 8 day minimum
  • 100g of neige décor
6
When set and dried, cut into 8 x 12mm pieces and roll in neige décor. Store in an airtight tin filled with neige décor
  • 100g of neige décor
7
Arrange neatly on a plate to serve, or place into boxes if presenting as a gift

Ingredients

Metric

Imperial

  • Turkish Delight

    • 300g of neige décor
    • 24g of cornflour
    • 234ml of water
    • 183g of caster sugar
    • 67ml of glucose syrup
    • 24ml of rose petal essence
    • 1/2 lemon, juiced
    • 1 bottle of red food colouring

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