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  • Chef James Oakley

Turkish Delight Recipe


IngredientsFor Rose water jelly

  • Sugar 600 g

  • Glucose 200 g

  • Juice of 4 lemons

  • Water 750 ml

  • Rose water 200 ml

  • Corn starch 150 g

  • Gelatin sheet 50 g

For SHORTBREAD

  • 125 g butter

  • 55 g caster sugar

  • 180 g plain flower

For STRAWBERRY FLUID GEL

  • 1000 g strawberry puree

  • 16 g agar agar

InstructionsFor Rose water jelly

  1. Mix 100g of water with the corn starch.

  2. Soak the gelatin sheet in cold water.

  3. Place remaining water, sugar, glucose, lemon juice, rose water in a pan and bring to the boil.

  4. Rapidly whisk in corn flower and cook for 2 mins.

  5. Whisk in gelatin and pass through a fine sieve and place in the fridge to set

For SHORTBREAD

  1. Beat together butter and sugar until a pale cream like color

  2. Fold in flour

  3. Allow to rest at room temp for 15 mins

  4. Roll to desired shape and size and bake for 15mins at 190 oC

For STRAWBERRY FLUID GEL

  1. In a pan bring 900g puree to the boil

  2. Once boiling rapidly whisk in the agar agar and return to the boil

  3. Completely set in the fridge

  4. Then blend smooth adding the remaining puree as necessary to obtain the desired consistency

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