How to make Turkish Delight by Annie Rigg

If you’re looking for home-made gift inspiration this year, look no further than this irresistible new recipe book. Gifts From The Kitchen, Annie Rigg is jam-packed full of gorgeous treats that you can make at home. Here she shares her recipe to make Turkish delight. There are lots of beautiful packaging ideas incorporating vintage china, tins and trims.

From sweets and fancies to cordials, cakes and bakes, the photography alone is enough to inspire. Even the most timid would-be chef can create a beautiful gift sure to be received with pleasure.

We love Annie’s idea for giving white boxes filled with rose coloured pistachio turkish delight.

Turkish Delight

What you’ll need

375g caster sugar
juice of 1 lemon
25g gelatine powder
100g cornflour
25g icing sugar
2–3 teaspoons rosewater
pink food-colouring paste
50g shelled unsalted pistachios, roughly chopped
sunflower oil, for brushing the tin

How to make it

Tip the sugar into a medium-sized pan and add the lemon juice and 300ml of water. Stir over a low heat to dissolve the sugar, then bring gently to the boil.

Mix the gelatine with 75g of the cornflour and 200ml water and add to the pan. Stir constantly until the gelatine has dissolved, then continue to simmer very gently for 20 minutes until thickened.

Mix together the remaining cornflour and the icing sugar. Lightly oil a 20cm square baking tin to a depth of 4–5cm and line it with clingfilm. Lightly dust the clingfilm with some of the cornflour mixture, tipping out the excess.

Remove the pan from the heat and set aside to cool. Add the rosewater, food colouring and pistachios and pour the mixture into the tin. Spread level and leave to cool for at least 4 hours or until completely set before cutting into squares and dusting with the rest of the icing sugar and cornflour mixture.

A peek inside the book…

A little about Annie

Annie Rigg is a bestselling author, freelance food stylist and recipe writer. She regularly contributes features for the nation’s favourite food and lifestyle magazines including Sainsbury’s Magazine, Waitrose Kitchen, Delicious, Olive, Good Food, Easy Living and Red Magazine.

As a food stylist she freelances for the best cookbook publishers and photographers and has recently worked with chefs and writers such as Rachel Allen, Mary Berry, Phil Vickery, Paul A Young, Bryn Williams, Maria Elia and Xanthe Clay. To date Annie has twelve books in print with more due for release in 2014.

Annie lives between London and Warwickshire with her faithful Jack Russell, Mungo, always by her side.

INFORMATION

Gifts From The Kitchen is published by Kyle Books and costs £16.99.

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