Rose Turkish Delight
I’ll just manage a quick post before the food bloggers conference on Saturday which is taking up most of my spare time organizing. Did you know we are having our first ever New Zealand food bloggers conference? I’m so excited to be meeting another 25 food bloggers who will be attending the conference who i have followed and chatted with on the blogger-sphere. I’ll let you know how it went once its over and I have a vino in hand and my feet up.
This is my first attempt at Turkish Delight even though it is one of my favourite sweets I have never made it before. When looking for a recipe I found there are two kinds, one you just boil the ingredients like you would jam and the other adds gelatin. I decided to make the one with gelatin, I thought it least likely to fail and would perhaps not go sticky in our humid weather. I have used a recipe from The Good Food Channel but reduce the amount of gelatin since I use agar.
sunflower oil,for greasing
2tsp agar gelatin powder (Pacific Harvest)
255 ml water
4 tsp rose water
450 g caster sugar
3-4 drops red food colouring
2 tbsp icing sugar
2 tbsp cornflour
Lightly oil a 20x25cm baking tin.
Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.
Heat gently until the sugar and gelatine have dissolved, stirring continuously.
Bring to the boil without stirring.
Reduce the heat and simmer for 20-25 minutes.
Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.
Pour the mixture into the oiled tin and leave to set for 24 hours.
Cut into squares.
Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.
Store in an airtight container, between layers of greaseproof paper.