I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting a solution and thought maybe making a thick sauce or a much softer turkish delight may be the answer and folding that through after churning. Any advice on how to fix this please.
I would make a stock syrup including some liquid glucose to discourage crystallisation, then flavour it with rose water and give it some colour with red/pink gel food colouring. You should then be able to fold it through to make a Turkish Delight Ripple ice cream.
These rolls are made by rolling short pastry dough thin (0.5 cm/0.2 inch), cutting it in small squares (ca. 5 cm / 2 inches) and rolling a small log of turkish delight (1x1x4 cm, 0.5x0.5x1.5 inches) in the square, resulting in a cylinder filled with turkish delight. They are baked (the turkish delight melts to a honey-like viscosity in the oven, but usually doesn't flow out), left to cool, then confectioner's sugar is sifted over them. The turkish delight filling resolidifies somewhat after cooling, but not to its completely dry state from before baking. They are not supposed to cook hard
I've never made Turkish Delight. I've been looking at recipes and I've seen some using cornstarch and others using gelatine. As these two ingredients are completely different binding agents, the question arises which to use? On the one hand, gelatine is easier for me, on the other hand I think cornstarch is more authentic (not sure about that). The reason gelatine is easier for me, is that the cornstarch recipes call for cream of tartar and that's a bit difficult to obtain in Spain. I'll try to find it in a drug-store.
I made Turkish Delight today. I used 2 large cups sugar, 1oz gelatine, 1 saltspoon citric acid and 1cup boiling water. Boiled all together for 15 minutes then halfed the mixture. Flavoured one with lemon essence and coloured lemon and the other half flavoured with rosewater and tinted pink. Allowed it to set. Lemon is almost perfect texture but the rosewater one is "grainy" and much firmer set than the lemon. Why is it so? It was the same mixture, halved!
I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe Collection. It uses agar as the gelling agent and appears relatively easy to prepare (that's why I tried it). Basically you just dissolve some agar in warm water, orange juice, and lemon juice, add sugar, simmer it, then cool and refrigerate to set. Unfortunately, what I ended up with after refrigerating overnight was closer to the consistency of jam or marmalade than a Turkish delight. It was far
I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectionary" (شیرینی نخودچی, "shirini-e-nokhodchi"). The recipe has solid vegetable oil; I think it is hydrogenated/solidified vegetable oil. I used butter instead, but my dough turned out a dry sand-like mess! No matter how long I kneaded... the chickpeas then grinding them and then putting them through a sieve to get a very fine flour. I would try to roast the raw flour to see if I can modify the recipe. EDIT: I roasted the flour, it burns
I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavours have set to a point, and are delicious if eaten immediately, but the cut squares remain wet and keep absorbing the icing mixture coating. As I'd like to package them together in cellophane packets (for Easter gifts) I'm afraid that the wet ones will ruin the lot. Can I do anything to fix them now, after the fact, or should I just start again? I've currently got them in the fridge, uncovered, with as much as the icing mixture dusted
Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor) A small amount.... Why did the juice lose the flavor, and what can I do to prevent it? It happened before adding gelatin. A bonus question: It took a while to reach 115 degrees, about half an hour. It seems that cooking to 115 was mostly a matter of reducing the solution so that the boiling point increased. Does the extended boiling have any other beneficial effects, or can I simply increase the sugar amount from
I have some very pungent roses in bloom at the moment, on smelling them my first thought was that they smelled like Turkish Delight. My Second thought that was it should be possible to use them in a pudding of some sort myself. I have seen rose water in some recipes, is this the only way to use roses in cooking? What is a good way to get the flavor into food?
I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags. How long can I keep the bag for before it "goes bad"?