• Curaçao Turkish delight

    Serves: Makes 27 squares
    Cooking 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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