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mojo · Posted: Mon Apr 30, 2007 5:44 pm Post subject: turkish delight

as a resident in france ........................has anyone got a recipe for turkish delight??
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living in deux sevre France.retired married to tricia ...plus we have a cat a dog and lots of pure breed chickens.........i do the cooking tricia does everything else

MissMuppet · Posted: Mon Apr 30, 2007 7:05 pm Post subject: Turkish delight jellies

Ok this is probably not what you're after but thought I'd post it anyway, it sounds rather nice... Found it in my Olive magazine (May issue).

Prep: 20 mins + setting (Serves 6-8 )

Ingredients:

Leaf gelatine - 4 leaves
Rose syrup - 4 tbsp (buy from delis and Middle Eastern grocers)
Lemon - 1, juiced
Caster sugar - 6 tbsp
Grand Marnier - 6 tbsp

Method:

Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml water and heat until the sugar has dissolved. Squeeze the gelatine and add, stirring until dissolved. Add the Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set.
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mojo · Posted: Tue May 01, 2007 7:46 am Post subject: thanks

sounds lovely will try for a summer dessert.....what i really wanted was the TD sweet which you cut in squares,like jelly, and tossed in icing sugar
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living in deux sevre France.retired married to tricia ...plus we have a cat a dog and lots of pure breed chickens.........i do the cooking tricia does everything else

Nannyp · Posted: Tue May 01, 2007 10:42 am Post subject:

I reckon if you use the above recipe, let it set in a tray and then cut into cubes and toss in icing sugar, you'll have something akin to Turkish Delight.

Gilly C · Posted: Tue May 01, 2007 6:33 pm Post subject:

here you go
I haven't tried it though :wink:
1lt (1¾ Pints) Water
900g (2lb) Sugar
285g (10oz) Corn Flour (Corn Starch)
225g (8oz) Icing Sugar
1½ tbsp Rosewater
2 tsp Lemon Juice
1 tsp Cream of Tartar
Red Food Colouring (optional)

Place the sugar, 285ml (½ pint) water, and lemon juice in a heavy saucepan over medium heat.
Stir until the sugar dissolves and the mixture boils.
Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage 114 - 118°C (238 - 245°F).
See: Sugar boiling basics
The sugar mixture will form a soft ball which can be squashed flat.
Remove the saucepan from the heat.
In a second large heavy saucepan over medium heat, stir together 225g (8oz) cornflour and the cream of tartar.
Gradually stir in the remaining water until no lumps remain.
Stir constantly, until the mixture boils and forms a thick, gluey paste.
Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or until the mixture has become a pale golden colour.
Stir in the rosewater and add food colouring (if used).
Pour the mixture into the prepared baking tin and spread evenly.
Cool to room temperature, uncovered, allow to stand overnight to set.
Sift the icing sugar and a little cornflour onto a large cutting board.
Turn out and cut into 1-inch squares with an oiled knife.
Roll pieces in the icing sugar mixture to coat well.
Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
Makes approx.80 pieces.

mojo · Posted: Wed May 02, 2007 9:03 am Post subject: TD

thankyou very much......wil try to assemble all ingredients and give it a try
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living in deux sevre France.retired married to tricia ...plus we have a cat a dog and lots of pure breed chickens.........i do the cooking tricia does everything else

shanzi · Posted: Wed May 02, 2007 7:56 pm Post subject:

Sometime ago I had some turkish delight bought to me from Turkey. Some of the pieces had nuts in them and that was a little different. Very much like the recipe you are going to try, you may even be able to dip some pieces in cooled melted chocolate. Sounds like an option. I have never tried making it. Let us know how it turns out. :D