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If you’re unable to get hold of a wooden frame for setting this Turkish Delight recipe, you can use a similar-sized baking tin. Neige décor can be replaced with icing sugar mixed with an equal quantity of cornflour if you're finding it tricky to source. Adam Simmonds' recipe requires a minimum of 8 days setting time, so ensure you leave plenty of time if making as an edible gift.
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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
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
Beneath the surface of Adam Simmond’s dishes is highly original, thoughtful cooking.
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Turkish Delight
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