Elderflower Turkish Delight
Shira & Jon Daniels
Shira and Jon discovered foraging whilst living in north west London and have enjoyed natures offerings ever since. They pick, preserve , dry, ferment and infuse the foraged herbs and fruit through the seasons.
1.6l Elderflower cordial
40g vegetarian gelatin
60g icing sugar
Heat the elderflower cordial in a heavy bottomed saucepan but don’t bring to a boil.
Dissolve the gelatine into the heated cordial.
Measure 100g of the cornflour into a small mixing bowl and dissolve with 100ml cold water (tap will do).
Add the cornflour to the hot cordial and gelatine. Stir in thoroughly using a whisk.
Turn the heat up to medium-high and, constantly mixing with the whisk, heat the liquid until it becomes very gloopy, shiny and less milky in colour. This will take 3-6min. Leave to cool for 10 min.
In a small bowl, combine the remaining 30g of cornflower and the icing sugar. Line a 20mmx20mm baking tray with parchment paper and dust it with a little of the cornflour and sugar powder.
Pour the gloopy liquid into the lined and dusted tray and shake to level and get rid of any air bubbled. Leave in a cool place to set (not the fridge).
Once set, transfer to the fridge for a few hours. When the liquid as solidified completely, carefully flip the content of the tray onto a cutting board, cut into cubes and dust them with the cornflour and icing sugar mix.
Store in an air-tight container.