Description
In continuation of the pink harvest want to offer you Turkish delight. Traditional classic Greek Turkish delight... after all, Greece is a country in which intertwined the European style of life and traditions are rooted in the times of the Byzantine Empire... so natural fragrant without dyes pink delight! If you want you can add almonds!
Ingredients
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Petals
4 handful
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Water
500 ml
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Sugar
480 g
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Gelatin
6 g
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Corn starch
50 g
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Lemon
1 piece
Cooking
Prepare the rose syrup. Sugar water on the fire, boil for 3-4 min. cool Slightly, add the rose petals, mix with syrup. Close wrap and place in refrigerator for 8 hours. After a time, strain and add lemon juice.
We need 500 ml of syrup. Of these, 100 ml leave to dissolve starch and gelatin.
The remaining syrup-400ml-put on fire and bring to a boil.
Starch to dissolve in cold syrup, add to the boiling syrup. To stir to avoid lumps.
Gelatin (I used leaf)soaked in 2-3 tbsp of the cold syrup.
As soon as the starch brew and will "squish", diminish the heat to low, squeeze the gelatin and add to the pot. Stir.
Stir periodically, a mass of thick, do not let it burn. So cook for 40-45 minutes.
It looks like the weight at the end of cooking.
Cover the container with cling film, slightly cooled mass is put in the container, the surface of the iron with a spoon, greased with vegetable oil. Left open, to the delight dry for 24 hours.
Through the day a delight spread on a Board.
With a knife, greased with vegetable oil, gently sawing motion, cut the Turkish delight into cubes. Great color!
Dip them in powdered sugar.
Turkish delight is ready to eat!
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