A recipe shared at the 2015 RHS London Rose Show. Hints of orange extract and cardamom, as well as rose water, make this handmade Turkish delight especially fragrant. Use rose water that contains rose oil for maximum flavour – avoid anything labelled "essence".
25g powdered gelatine
4 tsps rose water (plus an extra half tsp)
1/4 tsp orange extract (or orange flower water)
Red or pink food colouring (we use cochineal)
3 tbsp icing sugar
1 tbsp cornflour
Pinch ground cardamom
- Lightly grease a 6×6” square tin with a flavourless cooking oil.
- In a deep saucepan, stir together the water, sugar, and 4 tsps rosewater. While stirring constantly, pour in the powdered gelatine, before switching on the hob. Stir until everything has dissolved and your mixture is clear. Did I mention the stirring? Failure to do so may result in the gelatine congealing into an unappealing lump. Be warned!
- Bring to the boil – this time without stirring – then reduce to a simmer for around 25 minutes.
- Remove from the heat, stir in the additional rose water, the orange extract (or orange flower water), and a couple of drops of food colouring (you really don’t need a lot).
- Pour into your prepared tin, cover, and leave to set for 24 hours.
- Run a sharp knife around the edge of your tin, then peel out the Turkish delight. It’ll come away as one slab.
- Using a lightly oiled knife, cut the Turkish delight into whatever sizes you fancy, before tossing in the combined icing sugar, cornflour and cardamom. Keep in a tin for up to a month (as if it’ll last that long…)