Since we were a little bit quiet that afternoon i decided that i was going to try my hand at making Turkish delight.
Not sure why i decided upon Turkish delight, however as soon as i saw the recipe in one of the Leon books i knew i had to give it a go!
You start by heating up a sugar, water and a small amount of cream of tartar in a pan. The idea is to get it boiling quite ferociously to make a clear sugar syrup.
While this is happening you mix together icing sugar and cornflour in a bowl. I was surprised that this recipe didn't call for gelatine as i would have thought that was essential to get the right consistency. However this is achieved with the liberal amounts of cornflour.
This mixture is then whisked (to remove any lumps) and then heated in another pan for some time till it thickens and goes almost translucent.
The Sugar syrup is then added to the cornflour mixture along with a couple of tablespoons of rosewater syrup and a touch of food colouring.
The mixture is then poured into a lined tin and left till it is completely cooled.
It is then turned out and cut into squares that are rolled in a mixture of icing sugar and cornflour. You have to be very liberal with this is the Turkish delight is quite wet and seems to devour it's dusting!
And there you have it, some rather tasty rose Turkish delight. You could easily adapt it and try other flavours such as lemon if you wished. I was very pleased with it, although to be honest if i was to make it again i think i would try another recipe that did use gelatine, not because it didn't hold it's shape but because i think it would be slightly less wet.