Inis Turk Delights of Wild Hawflower & Poitin
Intermed..
If you have ever wondered how to incorporate the Irish hedgerow into a dessert, then this Turkish delight from The Strawberry Tree at Brooklodge is for you
PREP IN
25 MIN
SERVE
30 pieces
Inis Turk Delights of Wild Hawflower & Poitin
Intermed..
PREP IN
25 MIN
SERVE
30 pieces
Introduction
If you have ever wondered how to incorporate the Irish hedgerow into a dessert, then this Turkish delight from The Strawberry Tree at Brooklodge is for you
Ingredients
- 1 cup wild haw flowers
- 20g leaf gelatine
- 700g granulated sugar
- 130g corn flour
- 30g icing sugar
- 4 drops rose water
- Juice of 2 lemons
- 300ml water
- 3 tbsp Poitin or vodka
Method
- 1. Soak the gelatine leaves in a shallow dish of cold water. In a heavy based pan, heat gently and dissolve the sugar, lemon juice in 200ml of water.
- 2. In a bowl, mix 100g of corn flour 100ml of water until smooth, stir into the sugar syrup and return the to a low heat.
- 3. Squeeze the felatine to remove excess water, and then add it and the Haw Flowers to the mixture and whisk until the gelatine has dissolved. Bring the mixture very slowly to the boil and simmer for 15 minutes, stirring almost constantly.
- 4. Remove once the mixture has clarified a little and become gloopy. Stir in the Poitín and the rose water and leave to cool for 10 minutes.
- 5. Mix 30g of corn flour with the icing sugar, to make a ‘dusting powder’. Line a shallow baking tin with baking parchment, fill with mixture and dust.
- 6. Leave in a cool place until set. Once cooled, place in the fridge for a few hours until it become slightly rubbery. Cut the Inis Turk Delights into cubes with a knife and dust with the remaining dusting agent. It should keep in the fridge for 3 – 4 weeks.
