Turkish Delight Syllabub Recipes

Steps:

• Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
• Slowly stir in the cream and then begin to whisk with an electric mixer.
• Whisk until the cream is fairly thick, but not thick enough to hold its shape.
• Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
• Be careful, it's better to have it a bit too runny than too thick.
• Spoon into small glasses, letting the mixture come up over the rim of the glass.
• Scatter finely chopped pistachios on top.

Steps:

• Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes.
• Drain the fish; it will have made a milky liquid. Add the scallions, chile and cilantro and stir gently together.
• You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl and serve with tortilla chips.

Steps:

• Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits.

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

Steps:

• Combine the Cointreau, lemon juice and sugar in a large bowl and stir to dissolve the sugar.
• Whisk in the cream until fairly thick, but still not thick enough to hold its shape,
• Dribble in the flower waters and then keep whisking until you have a creamy mixture that is light and airy but able to form soft peaks
• Spoon the syllabub into into small glasses, letting the mixture billow up above the rim of the glass,
• Sprinkle finely chopped pistachios on top.