Thursday, 13 May 2010

Turkish Delight

I've mentioned I like floral flavours a couple of time. Turkish delight usually supplies a good rose hit, hwo difficult could it be to make ?

I'm still not sure

There are two families of recipe, gelatine or non-gelatine. I went with non-gelatine. The theory is simple mix a sugar syrup with a cornflour emulsion and boil for a while, colour, flavour & allow to set. Only it didn't work like that for me. Adding the sugar to the cornflour immediately formed a thick paste, so I divided it into 2. I added about 3cl of creme de menthe to 1 batch, to give a green minty delight and a mix of rosewater & grenadine to the other to get the traditional rose. Stirring it together was fiendishly hard, but I turned it out & left it in the fridge for a couple of hours to set. The result was definitely turkish delight, but it wasn't quite right.

My mistake had been to let the cornflour emulsion cool, it needs to be  just thickening and coming to the boil when the sugar is added, at that point you should get the heavy syrup that I was looking for. I have since found a recipe that calls for the technique I inadvertently used, but I think the taste would be improved by the second boiling. I'm going to have to order up a sugar thermometer and try again.

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