Friday, December 30, 2005

I'm That Bored...

I decided that to ring in the new year, I'm going to put on my chef's hat and serve up some Rose Champagne with... you guessed it, Turkish Delight.

A couple recipes I found to try:


Makes about 500g (18 oz)
Water - 250 ml (8 fl oz)
Gelatine - 25g (1 oz)
Sugar - 400g (14 oz)
Citric acid - ¼ tsp
Vanilla essence - ½ tsp
Triple-strength rose water - 2 tsp
Pink food colouring - few drops, optional
Icing sugar - 50g (2 oz)
Cornflour - 25g (1 oz)

Place the water in a large saucepan and sprinkle the gelatine on to the liquid. Set aside until the gelatine is spongy. Add the sugar and citric acid, place the pan over a gentle heat and stir constantly until dissolved. Bring the mixture to the boil and boil for 20 minutes without stirring. Remove from the heat and allow to stand for 10 minutes.
Stir in the vanilla essence, rose water and colouring if used. Pour into a wetted 15 cm (6 inch) square baking tin. Leave uncovered in a cool place for 24 hours.
Sift the icing sugar and cornflour together on to a sheet of greaseproof paper. Turn the Turkish delight on to the paper and cut into squares using a sharp knife dipped in the icing sugar mixture. Toss well in the mixture, so that all the sides are coated. Pack in airtight containers lined with waxed paper and dusted with the remaining icing sugar and cornflour.


And from the never-fail Wikipedia:
2 c sugar
1/2 c cornstarch
1 1/2 c water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Creme de menthe liqueur
Food coloring (optional)
1/2 c chopped toasted pistachios or almonds (optional)
confectioner's sugar, granulated sugar, or desiccated coconut for dusting

*1 c equals 250 ml

Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil. In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture. Boil over medium-low heat for 20-30 minutes, until the mixture reaches "Firm-ball stage," or 245ºF (120ºC) on a candy thermometer. Apply non-stick cooking spray to a form (ice cube trays will do nicely), shallow pie pan, or jelly-roll pan. Pour the hot mixture into the pan or form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.

Store at room temperature in airtight container.

Note: with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion.


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