Ingredients
- 4 level tablespoon powdered gelatine
- 125 grams xylitol, low carb sweetener made from birch and corn. No aspartame or saccharine-no aftertaste. gentle taste
- 100 grams arrowroot flour, includes 20gms for dusting
- 1 level tablespoon rosewater essence
- 2-3 drops pink colouring or fresh beetroot juice
- Additional Icing Sugar, sifted
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 700gms water in TM bowl - sprinkle gelatine on top and let it sit while you grease the tin to hold the baking paper in place. Line with baking paper.
Add the Xylitol to the water and gelatine - 6.5 mins, Speed 2, at 100 degrees. Reduce to 90 for 2 mins.
Mix 80gms arrowroot with 125 mls/gms cold water and while on Speed 2 pour arrowroot mixture through hole in lid.
Add rosewater essence and pink colouring while still on Speed 2.
The mixture should now appear quite viscous. Pour into lined tray and refrigerate overnight - then cut into squares and dust with a mixture of arrowroot and icing sugar.
Low sugar Turkish Delight
Tip
You may like to add a handful of chopped pistachios to the mix for an authentic middle eastern accent.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I found the end product to have a strong gelatine taste and the flavours a little too subtle. The texture is very different to other turkish delight I have eaten also.
I have made this today however I had to improvise as I didnt have enough sweetner and no arrowroot so I used sugar and cornflour instead, will let u know how it goes. Thanks for your recipe.
eloisew
I really liked this recipe but it did seep not long after I had coated it in the icing sugar mixture. Would I store this in the fridge? I didn't have the essence but used pure rose water and I used 3 tablespoons of the rosewater.
I wish to add that this recipe was taken from Lola Workmans' book - The Multi-Allergy cookbook. It is also gluten free!
Toni Fisher
Thermomix consultant
Naturopath
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