Pierre Herme: -9g tartaric acid -5g water -90g sugar -18g yellow pectin -820g lychee pulp -45g lemon juice -750g sugar -210g glucose -drop of ispahan colorant -8g rose essence -drop of powdered snow
1. dissolve acid in the water 2. add sugar and pectin to a pot (with lemon juice too maybe?) 3. combine with pulp, glucose. (add rest of sugar?) boil to 108C 4., incorporate rose essence, acid solution 5. pour into pan, let it cool. 6. cut out chunks, cover in powdered snow
Sultan's Pleasure and other Turkish recipes, Howe and Espir (1953)
1. Boil 2.5 pounds sugar in 1.25 quarts of water until you have a thick syrup.
2. Mix 4 oz corn flour in cold water and stir this into syrup with half a teaspoon of tartaric acid, one tbsp of rose water. Mix thoroughly with a wooden spoon.
3. Pour mixture into a deep tin- which has been well greased with almond oil.
4. Leave it to cool- and when quite set, dust it liberally with powdered sugar. Ease the lokum from the tin with sugar-coated fingers. Cut it into squares and roll in more powdered sugar.
Hmm tried the Sultan's Pleasure and they seemed to take a long time to set. Once they did finally set, they tasted great (although I'm not a huge fan of powdered sugar). Try a small cube in tea/coffee instead of using sugar, very tasty!
I hate commercial powdered sugar because of the 8-10% cornstarch they add to it. Uncooked cornstarch just isn't tasty to me, although I seem to be especially sensitive to it. Whenever I need powdered sugar to dust with, I'll just grind it up in the old mortar and pestle right before plating.
