A great way of using up a glut raspberries and an interesting recipe which can surprise people. You can substitute in blackberries in this recipe or you can go down the traditional route and use lemon, rosewater, pistachio or mint.
Most of the recipes that you come across all use gelatine. Whilst I am not averse to using gelatine in other dishes you end up with a product that is technically jelly rather than Turkish delight and you exclude all the vegetarians.
I know it takes a bit longer but I really recommend using cornflour rather than gelatine.
Raspberry Turkish Delight
- 1 kg sugar
- 1 litre water
- 180g cornstarch
- 1 tsp cream of tartar
- 100g of sieved raspberries
Heat the sugar and 200ml of water in a saucepan and heat to make a sugar syrup. Continue heating till you reach 240C.
Make a roux with the remaining water, cornstarch and cream of tartar.
Once all lumps have been removed and it’s been heated for a few minutes slowly whisk in the sugar syrup.
Keep stirring the mix on a low heat for around an hour. Once the mixture is sticky and the colour of honey take it off the heat and leave it for ten minutes.
Stir in the sieved raspberries and pour into a greased baking tin until its an inch thick and leave to cool.
Once set cube and coat in a mixture of icing sugar and corn flour.