Rose Turkish Delight

For lemon Turkish delight, replace the rosewater with a few drops of lemon essence and a hint of yellow colouring. You can make this without the xanthan gum, but it does help to stabilise the Turkish delight and keep it from weeping.

INGREDIENTS

(Makes around 900g)

◆ 450g granulated sugar

◆ ½tsp cream of tartar

◆ 120g cornflour

◆ 200g caster sugar

◆ ½tsp xanthan gum

◆ 2tbsp lemon juice

◆ 1-2tsp rosewater, depending on the strength

◆ Pink gel food colouring

◆ Extra cornflour and icing sugar for dusting

1

Oil a shallow 18cm square tin and dust with cornflour. Put the sugar and 150ml water in a saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and cook until the temperature reaches 118°C. Stir in the cream of tar tar and remove from the heat.

2

In a bowl, mix the cornflour, caster sugar and xanthan gum together. Add 150ml water and the lemon juice and mix together. Place 450ml water in a large saucepan and bring to the boil. Pour onto the cornflour mix. Return to the pan and stir over a low heat until thick.

3

Gradually beat in the sugar syrup. Boil over a low to medium heat for 45-50min until a pale straw colour, stirring frequently. It should be thick enough to see a clear line when a spoon is drawn through the mix. It will be ver y thick and big bubbles may burst, so be careful.

4

Stir in the rosewater and a few drops of pink gel colouring. Pour into the prepared tin and leave until cold. Leave overnight to firm. Sieve a 50:50 mix of cornflour and icing sugar on to a board and turn out the Turkish delight. Cover with more cornflour and icing sugar. Cut into cubes using a sharp knife. Toss in the cornflour and icing sugar mix. Pack in wood or cardboard boxes lined with wax paper, sprinkling generously with the cornflour and icing sugar mix.

60 CALORIES PER PIECE