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PETRO’S TURKISH DELIGHT

PETRO’S TURKISH DELIGHT

  • Bake and Cooking paper
  • 60 g gelatine (96 ml)
  • 500 ml water
  • 80 g cornflour
  • 900 g sugar
  • 2,5 ml tartaric acid (wynsteensuur)
  • 25 ml rose essence or 25 ml lemon juice (ek het lemon juice gebruik)
  • icing sugar and corn flour mixed in equal parts (ek het opgehoopte eetlepel van elk gebruik was genoeg vir helfte)
  • very little pink food colouring

Line a deep baking tray with bake and cooking paper.
Soak the gelatine in 100 ml of the water. Blend the cornflour and tartaric acid to a paste with 50 ml of the water.
Bring the remaining water to the boil and pour over the soaked gelatine.
Stir to dissolve the gelatine.
Add the sugar to the dissolved gelatine and dissolve over a low heat in a saucepan.
Blend the hot mixture into the cornflour mixture and return to heat and bring to the boil, stirring continuously. Cover and boil for 3 minutes, remove the lid and boil for a further 7 minutes.
Remove from the heat and add the rose essence or lemon juice.
Pour the Turkish delight into the prepared baking tray.
Cool and chill in the refrigerator.
Turn the mixture out onto a cutting board sprinkled with the icing sugar and cornflour mixture.
Cut into squares and coat each square in the icing sugar mixture.
Line a container with bake and cooking paper and pack away the Turkish Delight or alternatively wrap each square individually in bake and cooking paper to keep them fresh .

Photo: Petro van Genderen

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