PETRO’S TURKISH DELIGHT
Bake & Cooking paper
60 g gelatine (96 ml)
500 ml water
80 g cornflour
900 g sugar
2,5 ml tartaric acid (wynsteensuur)
25 ml rose essence or 25 ml lemon juice ( ek het lemon juice gebruik )
icing sugar and corn flour mixed in equal parts (ek het opgehoopte eetlepel van elk gebruik, was genoeg vir helfte)
ek het ook pienk kleursel gebruik, baie klein bietjie)
Line a deep baking tray with bake & cooking paper.
Soak the gelatine in 100 ml of the water.
Blend the cornflour to a paste with 50 ml of the water.
Bring the remaining water to the boil and pour over the soaked gelatine. Stir to dissolve the gelatine.
Add the sugar to the dissolved gelatine and dissolve over a low heat in a saucepan.
Blend the hot mixture into the cornflour mixture (die resep sê nie wanneer jy die tartaric acid moet insit nie, ek het dit saam met die cornflour ingesit) and return to heat and bring to the boil, stirring continuously.
Cover and boil for 3 minutes , remove the lid and boil for a futher 7 minutes.
Remove from the heat and add the rose essence or lemon juice.
Pour the Turkish delight into the prepared baking tray.
Cool and chill in the refrigerator.
Turn the mixture onto a cutting board sprinkled with the icing sugar and cornflour mixture.
Cut into squares and coat each square in the icing sugar mixture.
Line a container with bake & cooking paper and pack away the Turkish Delight, or alternatively wrap each square individually in bake & cooking paper to keep them fresh.
Photo: Petro van Genderen and Amanda Viljoen
geskuif