Turkish Delight

INGREDIENTS

45 ml sundew gelatine

85 ml water

200ml water

500g castor sugar

2,5 ml tartaric acid

10ml rose water (+/- depending on how strong your rose water is)

Few drops rose pink colouring

sifted icing sugar

METHOD

• Sprinkle gelatine over 85ml water. Leave to sponge.
• pour 200ml water into a pan. Add sugar and stir over low heat until dissolved.  Soften gelatine in micro or over a pan of boiling water. Add gelatine and tartaric acid to sugar syrup. Simmer for 5 minutes.
• remove from heat and add colouring and rose water. Lightly grease an 18cm sqaure tin and pour mixture in. Leave to set. 
• Once set cut into cubes with oiled knife and toss in icing sugar

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  Zaakirah

  Master Chef

  
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