Curaçao Turkish delight
- 25g gelatine leaves
- 500g white granulated sugar
- 20ml (2 tsp) fresh lemon juice
- 75ml rose water
- 75ml Curaçao liqueur
- 60g cornflour + extra, to dust
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.
In a large pot over gentle heat, place the sugar, lemon juice and rose water and stir continuously until all the sugar has dissolved.
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.
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.