Turkish Delight
 
submitted by dave 
from pa, us 
 
  rind of 1 medium lemon
  rind of 1 medium orange
1/4 cup  (2 fl oz) orange juice
2 Tbsp  lemon juice
3 cup  caster sugar (superfine)
1/2 cup  (4 oz) water
2 Tbsp  gelatine
1 cup  (8 fl oz) water, extra
2/3 cup  cornflour (cornstarch)
3 - 4   drops orange or rose flower water
  red food colouring
1/2 cup  icing (confectioners) sugar
 
line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with 
aluminum foil, leaving edges overhanging. brush foil with oil or melted 
butter. remove white pith from rinds. combine rinds, juices, sugar and 
water in large heavy-based pan. stir over medium heat without boiling 
until sugar has completely dissolved. brush sugar crystals from side of 
pan with a wet pastry brush. bring to boil, reduce heat slightly and boil 
without stirring for 5 minutes or boil until a teaspoon of mixture dropped 
into cold water forms long threads, or if using a sugar thermometer it 
must reach 105 c (221 f). combine gelatine with 1/2 cup (4 fl oz) extra 
water in bowl. stir over hot water until dissolved. in separate bowl 
combine cornflour with remaining water, mix until smooth. add gelatine 
and cornflour mixtures to sugar syrup. stir over medium heat until mixture 
boils and clears. stir in flower water and a few drops red food colouring. 
strain mixture into tin; refrigerate over night. when set peel off foil 
and cut into squares. roll in icing sugar. 
 
http://www.simpleinternet.com/recipes/ international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 9718) Mirror: rec.food.recipes: Sun, Dec 7, 2003


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