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Cooked by: Chef / Ethnicity: Turkish cuisine / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: Line base and sides of a deep (6 3/4 inch) square cake tin with aluminum foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove white pith from rinds. Combine rinds, juices, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 105 C (221 F). Combine gelatine with 1/2 cup extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornstarch with remaining water, mix until smooth.
Add gelatine and cornstarch mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in rose water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.
| Ingredients:
1 Ounce(s) lemon peel
1 orange peel
1/16 Quart(s) orange juice
137/4377 Quart(s) lemon juice
3 sugar (superfine)
1/2 Cup(s) water
2 gelatin
1 water (extra)
839/2413 Pound(s) corn starch
4 rose water
1 red food coloring
163/625 Pound(s) powdered sugar |
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