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Turkish Delight
Item 1 of 1
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.
First published in 2016
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
SAVE RECIPE
Equipment
- Sugar thermometer
- Wooden frame 19 x 9 x ½ cm
Method
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
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