Anise Blossom Turkish Delight

Ingredients - makes 16 to 25 squares depending on size
Ingredients for the paste

• 24g cornflour
• 100g water
• 2 pinches cream of tartar or few drops tartaric acid solution

Ingredients for the syrup

• 160g sugar
• 8g lemon juice
• 40g water

Ingredients for finishing

• 2 tubs Anise Blossom
• Few drops anise extract
• 25g icing sugar
• 25g cornflour

Method
Method for the preparation

• Oil a 10cm square metal frame and place on an oiled silicone mat on a tray. Sieve together the cornflour and the icing sugar and store for later.

Method for the paste

• Heat 100g water with the cornflour and cream of tartar/tartaric acid, cook until it thickens, whisking to keep it smooth. Take off the heat.

Method for the syrup

• Place the 40g water in a pan with the lemon juice and sugar.
• Bring to boil and continue to cook until it reaches 115C. Turn off the heat.

Method for finishing

• Immediately and gradually add the syrup a little at a time and whisk in to the cornflour paste.
• Once all incorporated and smooth, put on a low heat to simmer, stirring frequently until it starts to become an amber colour and 106C. This will take quite a few minutes.
• Stir in the Anise Blossoms and a few drops of aniseed extract.
• Pour in to the oiled frame.
• Let sit for a few hours at room temperature to cool and set.
• Remove the Turkish Delight from the metal frame, cut with an oiled knife in to squares, and dust with the mixed icing sugar and cornflour.
• Serve, or store with the squares sitting in the powder, in a non-airtight container.

Recipe: Shona Sutherland