Gastronomixs

Rose water Turkish delight

A classic sweet from the Middle East in which you can vary the rose flavour with pistachio and almond. 

Makes 700g.

Rose water Turkish delight

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Ingredients

30

g

gelatin leaves, soaked in cold water

500

g

sugar

50

g

lemon juice

40

g

rose water

70

g

water

70

g

cornflour

5

g

beetroot juice

As needed:

 

water

As needed:

 

cornflour

As needed:

 

icing sugar

Preparation method

  • Bring the sugar, the lemon juice, the rose water, and water to the boil and heat to 115°C.
  • Make a thick paste with the cornflour, the beetroot juice, and just enough water to make it liquid.
  • Pour into the mixture on the stove while stirring continuously.
  • Cook the mixture until thickened.
  • Dissolve the gelatin leaves in the heated mixture.  
  • Pour into a plastic container dusted with cornflour. 
  • Place in the refrigerator to set for 24 hours.
  • Dust a cutting board and a knife with cornflour and icing sugar. 
  • Cut the Turkish delight on the cutting board into the shape of your choice. 
  • Store at room temperature. 

Serving suggestions

  • Use as a friandise.
  • Delicious in a composition with wild strawberries, pistachio, and olive oil.
  • Vary by replacing the rose water with lemon juice and lemon zest.

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