Turkish delight

12 October 2011

Ingredients

Granulated Sugar             600 g

Glucose                           200 g

Lemon, zest and juice          4 each

Water                              750 ml

Rose water/sherry              50 ml

Corn flour                         150 g

Leaf gelatin (soaked)           50 g

Method

1. Boil sugar, glucose, lemon juice and zest with 625 ml water

2. Flavor with rose water

3. Thicken with corn flour diluted in 250 ml water

4. Dissolve gelatin in remaining water and stir in

5. Pour into rubber molds allow to set

6. Roll in corn flour and icing sugar

Chef Tips

Don’t have to use lemon zest for a more smooth consistency

Dip in chocolate to prevent melting