Recipe: Elderflower Turkish Delight
The sticky, soft, chewy sweet is usually incredibly floral with the flavours of rose water or orange blossom... but our version takes a green twist with Pandan extract and elderflower. Whether you know of it from Narnia or street markets and stalls across Europe and North Africa... when dusted in icing sugar and cornflour everybody want a square!
- 850 ml cold water
- 800 g caster sugar
- 1/4 lemon (juiced)
- 160 g cornflour
- 1 tsp cream of tartar
- 2 tbsp elderflower cordial
- 1 drop pandan extract
- 1 handful pistachio nuts
- 120 g icing sugar
- 30 g cornflour
Heat The Sugar Mixture
Dissolve the caster sugar into 350ml of the water and the juice from the quarter of a lemon in a deep saucepan over the stove.
Heat until the mixture reaches 118°C then take off of the heat.
Thicken The Mixture
Dissolve the cornflour and cream of tartar in the leftover 500ml of cold water in a separate saucepan then heat to a boil as you whisk. As the mixture thickens, keep stirring.
Add The Sugar Syrup
Pour the sugar syrup into the cornflour paste slowly but surely, mixing well as you do it. It may go lumpy… but keep whisking.
Heat very gently (as low as it’ll go) for an hour by which time you’ll have a thick slightly golden syrup.
Leave To Set
Stir in the cordial and pandan, then mix in the pistachio nuts.
Transfer to a lined and deep roasting tin (20cmx20cm) and allow to cool and set for several hours.
Toss In Icing Sugar!
Toss the icing sugar and cornflour together in a bowl.
Cut the set Turkish delight into pieces and dust in a combination of the icing sugar and cornflour then serve or store in an airtight container.
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