Turkish Delight seems to be one of those things that you either love or hate, well, I’m a lover of the Delight! I could quite happily snaffle my way through a box on the quiet, so I thought if try my hand at making some but with a different take on them.
This recipe is adapted from the River Cottage Handbook No.7 Hedgerow which is full of great and unusual recipes, and definitely worth a look.
It was surprisingly easy to make but I did change my method slightly to make life simpler and less of a sticky debacle,which is what my first attempt was.
20g leaf gelatine
20-25 elderflower heads
700g granulated sugar
2 lemons juiced
140g corn flour
40g icing sugar
Soak the gelatin in a bowl of cold water to soften it, then strip the elderflowers off the stems and place in a muslin bag, for infusing.
In a saucepan, suspend your muslin bag of elderflower blossom and place the sugar, lemon juice & 300mls of water, heat gently in a saucepan until the sugar is dissolved then allow to cool.
Mix 100g only of the corn flour with the remaining 100ml of water until smooth and add to lemon sugar syrup. Remove the elderflower bag. Put the pan back on a low heat, squeeze the gelatine of its excess water and add to the mixture whisking until it’s all dissolved.
Bring it to the boil slowly, it needs 10mins of simmering, stir continuously at this point so it doesn’t stick.
Here is the hardest part, stir for 15 mins, so put on your favourite music, put the kids in front of their favourite tv program as you don’t want to be interrupted at this point!
Your pan of molten mixture should clarify and become like a gloopy glue! Now cool for 10 mins and give that stirring arm a break.
Mix the remaining cornflour with the icing sugar. Then line a shallow baking tin and dust with a big tbsp of the icing sugar & cornflour. Pour your gloopy mixture onto the tray, cool until set. After it’s set, place in the fridge for a few hours.
Slice up the delight into cubes and dust with the leftover icing sugar & cornflour mixture. Then consume!