Desserts/ Recipes

Curaçao Turkish delight

Curaçao Turkish delight

Curaçao Turkish delight

Print Recipe
Serves: Makes 27 squares Time: 25 mins + 6 – 8 hours, to set

Ingredients

  • 25g gelatine leaves
  • 500g white granulated sugar
  • 20ml (2 tsp) fresh lemon juice
  • 75ml rose water
  • 75ml Curaçao liqueur
  • 60g cornflour + extra, to dust

Instructions

1

Grease a deep-sided baking tray of approximately 32cm x 25cm. Place the gelatine leaves in a bowl of cold water and allow them to sponge until soft, about 5 minutes. Once softened, squeeze out the excess water.

2

In a large pot over gentle heat, place the sugar, lemon juice and rose water and stir continuously until all the sugar has dissolved.

3

Mix together the Curaçao and cornflour, ensuring there are no lumps, and add to the syrup mixture along with the sponged gelatine. Bring to a boil then turn down the heat and simmer, stirring continuously, 2 minutes.

4

Strain the mixture through a sieve into the prepared baking tray and refrigerate to set, 6 – 8 hours or, even better, overnight. Cut into squares and toss in the extra cornflour.

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