Turkish Delight Recipe - Great British Chefs

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.

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Sugar thermometer
Wooden frame 19 x 9 x ½ cm

Wrap a 19 x 19 x ½ cm wooden frame with cling film and put on a tray

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

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

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

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