TURKISH DELIGHT
13th May 2021
Category
Classical & MKD Recipes
Fat: 0.01g Protein: 14.07g CHO: 3.18g Kcal: 69 MKD
3.18g CHO TOTAL 0.13g CHO PER SQUARE
Notes
Mo’s tip: I tried dusting with Puresweet icing but found it liquified after a few minutes.
If you do not want to use pomegranate juice you could use a drop of food colouring or a sugar free syrup.
I made 24 squares giving: 0.58g protein / 0.13g CHO
Ingredients
- 10g Rose water
- 16g Gelatine leaf – DR OETKER select premium grade
- 6g Arrowroot powder
- 5g Fresh lemon juice
- 15g Pomegranate juice – POM brand
- You will also need 450mls of water and 100g of granular sweetener of your choice i.e. NATVIA or TRUVIA.
Instructions
- You will need a loaf tin or similar moulds lined with cling film.
- Place the gelatine leaves in cold water and leave to soak.
- Add the pomegranate juice and sweetener to the 450mls of cold water, bring to the boil and then simmer for 5 minutes, remove from the heat.
- Squeeze out the gelatine leaves and add to the pan with the rose water and lemon juice.
- Leave to cool, then pour into the prepared mould and leave to set in the fridge.
- It will take at least 4 hours, but overnight is good!!
- Remove from the mould and cut into small squares.
- Dust with the arrowroot powder – this is optional.
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