Bergamot and orange blossom turkish delight

Recipe for 10x20 cm case



ingredients :

  • 30 g Gelatine
  • 150 g Water (for gelatine)
  • 450 g Caster sugar
  • 100 g Water
  • 120 g Sicoly® bergamot juice
  • 50 g Orange blossom
  • Half incing sugar - cornflour

process :

Soak the gelatine in VERY cold water. Put the water and the caster sugar in a saucepan. Heat gradually to 115°C. Add the gelatine, SICOLY® bergamot juice and orange blossom water. Heat again (still gradually) to 107°C. Once at this temperature, cool the saucepan quickly by placing the bottom in cold water. Leave for a few minutes and continue to stir. Pour the mixture into a square baking tin lined with greaseproof paper. Cool in the fridge for 24 hours. Mix the icing sugar and cornflour. Remove the preparation from the baking tin and cut into small 2cm cubes and roll them in the sugar-cornflour mixture. Serve immediately or store the Turkish delights in a cake tin for up to one month.