Ingredients
- 280 g cold water
- 3 TBSP powdered gelatine
- 440 g raw sugar
- 1 strip of lemon zest I didn't use this
- ½ tsp lemon juice
- ½ tsp tartaric acid
- 1 ½ tsp rosewater
- pink food colouring a few drops
- 60 g icing sugar - to coat
- 20 g cornflour - to coat
Instructions
- Brush a silicone loaf pan lightly with water. It is definitely easier to get out if you use silicone!
- Add the water and gelatine into the bowl of the Bellini and mix SP5, 5 secs.
- Dissolve gelatine by cooking 5mins, 100deg, SP2
- Add the sugar, lemon zest and juice and cook for 8mins, ST temp, SP2
- Remove the lemon zest and discard, if you used it.
- Add the tartaric acid, rosewater and food colouring into the bowl and mix SP5, 5 secs.
- Pour into the silicone loaf pan and sit on the bench (not in the fridge) for at least 6 hours or overnight. I left mine for 7 hours.
- Add icing sugar and cornflour to Bellini bowl and mix SP8, 10secs.
- Place some of the combined icing sugar and cornflour mixture onto a bench or cutting board.
- Turn the silicone loaf pan edges outwards and the turkish delight should come out easily. I used an oiled butter knife around the edges first, just to make sure.
- Sprinkle more of the icing sugar/cornflour mixture on top of the turkish delight.
- Using an oiled knife, cut the turkish delight into small squares and sprinkle the newly cut edges with the icing/cornflour mix.
- Store in a plastic container.
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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.