As a child, Turkish pleasure was one of the few foods my mother and I were at odds with. She found a delicious treat. I found a nasty hybrid of gum and potpourri. It wasn't until I tried some authentic lemon, pomegranate, and orange gum jewelry at my local Turkish store that I became a convert. I was also pleasantly surprised to learn that the traditional Turkish delight is vegan, the fixative not being gelatin, as I supposed, but cornmeal.
Grapefruit Turkish Delight
The basic recipe here is easily customized with other flavors: Clementine water, lemon and orange blossom is another of my favorites.
Preparation 5 min
Cook 30 min
Yield: 8 servings
Cold butter for greasing
400g granulated sugar
600ml red grapefruit juice (about 4 large grapefruits)
1 teaspoon finely grated grapefruit zest
100g icing sugar, for sprinkling
Grease a piece of tinfoil with a little butter and press it into a 8-inch square shape. Separate while continuing with the sweets.
In a large bowl, mix the cornmeal with 80 ml of water. Leave for a few minutes to allow any lump to dissolve. Meanwhile, in a large saucepan, combine sugar, grapefruit juice and zest and star anise. Stir over low heat until sugar dissolves. Add the cornmeal mixture and stir, increasing the heat slightly. After a few minutes, the mixture will start to thicken.
Remove the star anise and keep stirring slowly for another 15 to 20 minutes. The mixture will gradually thicken as you do so. When you think you've got a thick enough set, put a small ball of the mixture in a bowl of ice water. If it cools into a firm but still flexible ball, it is ready. If the ball dissolves quickly, continue cooking and try again with another bubble in a few minutes. When ready, pour the mixture into the can and let cool.
When the mixture has completely cooled, remove it from the pan, remove the foil and chop into cubes. Wrap in icing sugar before serving.
. (tagsToTranslate) Baking (t) Dessert (t) Food (t) Fruits (t) Turkish Food and Drink