Microwave Turkish delight

Photography by Mark O'Meara

Makes 54 pieces

Ingredients
    1/4 cup powdered gelatine
    2 cups caster sugar
    3/4 cup cornflour
    1 1/3 cups icing sugar mixture
    1/4 teaspoon cream of tartar
    1/2 teaspoon rosewater
    1 to 2 drops red food colouring
    1/2 cup pistachio kernels, roughly chopped
    75g milk chocolate, chopped

Method
Lightly grease a 4cm-deep, 17.5cm x 27.5cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

Place 2 1/2 cups hot water in a large heatproof, microwave-safe bowl. Sprinkle gelatine over water. Using a fork, whisk until gelatine dissolves. Stir in caster sugar. Microwave, uncovered, on high (100%) for 5 minutes. Stir well. Microwave, uncovered, on high (100%) for a further 4 to 5 minutes or until mixture is thick and syrupy.

Whisk cornflour, icing sugar and cream of tartar into gelatine mixture. Microwave on high (100%) for 3 minutes. Stir in rosewater, food colouring and pistachios. Pour into prepared pan. Refrigerate until firm.

Remove Turkish delight from pan. Using a hot knife (see tip), cut into 3cm squares. Remove squares to a new sheet of baking paper.

Place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner. Pipe chocolate over squares. Stand at room temperature until set. Serve.

Tip: To heat knife, hold under hot, running water for 1 minute or stand in a jug of hot water for 1 minute.

Store Turkish delight in an airtight container in the fridge for up to 3 days.

We used a 900 watt microwave oven for this recipe.

Super Food Ideas - February 2008
Recipe by Kim Coverdale