
Turkish Delight
Today we are going to fill your homes with this mysterious and dazzling magic of the East and to master the preparation of rahat lokum or, as it is usually called, - turkish delight! In the East, each pastry-cook has his own secrets of cooking this delicate treat, but most of them are based on using just only two ingredients – sugar and starch. Optionally, rahat lokum can be complemented by nuts, zest, food colourings or flavor compounds. We will prepare our turkish delight with seasonal raspberries and simplify the recipe as possible for the pastime in the kitchen not to be burdensome.
5 servings
Ingredients
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Raspberries1 glass
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Water200 g
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Sugar200 g
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Corn starch50 g
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Gelatin1 tsp
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Powdered sugar- to taste
Steps
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3. Then throw the cooked raspberries on a plastic or metal colander with a fine mesh gauze and wipe it through a sieve to make raspberry liquor. As the result it should be 300 ml of saturated raspberry syrup, if you get a little less – it is necessary to refill it with water and bring the syrup to the desired amount.
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7. Not leaving unattended starched raspberry mass, pour gelatin with warm water, leave it to swell, then after 5 minutes heat the swollen gelatin in a water bath or in the microwave, bring it to a liquid state.
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8. Stir in the liquid gelatine in the raspberry ready basis for Turkish delight and shift the entire mass in the mold (layed with cling film or foil greased with butter). Put in the refrigerator for 12-24 hours, then remove, cut into cubes or random slices. Sprinkle with powdered sugar before serving, as the powder melts very quickly on the surface of Turkish delight. To avoid this it is recommended to soak and dry Turkish delight in the fridge for 1-2 days or roll each piece in cornstarch, then in powdered sugar when serving. Raspberry Turkish delight is ready! It is not difficult to make!
Bon appetit!
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