Orange Blossom Turkish Delight
For best results, avoid alcohol-based extracts and use an authentic orange blossom water made from distilled petals, such as Cortas Orange Blossom Water (300ml, £1.95 plus p&p, souschef.co.uk).
Hands-on time 25min, plus cooling and setting. Cooking time about 30min. Makes about 64 squares
◆ 25g (1oz) icing sugar ◆ 100g (3½oz) cornflour ◆ 700g (1½lb) caster sugar ◆ 3 x 12g sachets powdered
gelatine ◆ Juice 1 lemon ◆ 2tbsp orange blossom water 1 Wet a 20.5cm (8in) square cake tin with a little water and line with clingfilm. Sift icing sugar and 25g (1oz) cornflour into a small bowl and use 1tbsp of the mixture to dust base and sides of the clingfilm in the tin. Set bowl and tin aside. 2 Put caster sugar, gelatine and remaining cornflour into a large pan and whisk to combine. Gradually whisk in 500ml (17fl oz) water and the lemon juice. 3 Heat gently, whisking frequently, until sugar dissolves. Bring to the boil, then simmer over medium heat for 20min, stirring frequently with the whisk to break up any remaining clumps of gelatine and ensure it doesn’t catch, until mixture has thickened and turned a pale yellow. 4 Remove from heat and set aside for 5min to cool. Whisk in orange blossom water and pour mixture into prepared tin. Leave to set in a cool place (do not cover or refrigerate) for at least 6hr or overnight. 5 Dust a board with some of the reserved cornflour mixture, then invert Turkish Delight on to it. Remove tin and peel off clingfilm. Cut into small squares, then roll each gently in cornflour mixture to coat before serving.
PER SQUARE 53cals, 1g protein, 0g fat (0g saturates), 13g carbs (11g total sugars), 0g fibre
TO STORE AND GIFT Store in an airtight container with remaining cornflour mixture at cool room temperature for up to 1 month. To pack as gifts, sprinkle a little cornflour mixture into a bag or box before adding the sweets to stop them sticking.