Turkish delight jellies
Try this exotic Turkish delight jelly, with a hint of rose syrup to transport you back to holidays past
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ratings
Difficulty and servings
Serves 6-8
Preperation and cooking times
20 minutes plus setting
- Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml water and heat until the sugar has dissolved.
- Squeeze the gelatine and add, stirring until dissolved. Add the Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set.
146 kcalories, protein 3.4g, carbohydrate 26.2g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.04 g
Recipe from olive magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/4490/
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Ingredients
- 4 leaves leaf gelatine
- 4 tbsp rose syrup (from delis and Middle Eastern grocers)
- 1 lemon , juiced
- 6 tbsp caster sugar
- 6 tbsp Grand Marnier
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Difficulty and servings
Serves 6-8
Preperation and cooking times
20 minutes plus settingIngredients
- 4 leaves leaf gelatine
- 4 tbsp rose syrup (from delis and Middle Eastern grocers)
- 1 lemon , juiced
- 6 tbsp caster sugar
- 6 tbsp Grand Marnier
146 kcalories, protein 3.4g, carbohydrate 26.2g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.04 g
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