http://cookingalamel.com/2014/01/aplets-apple-walnut-turkish-delight.html
Ingredients
1/3 cup apple cider (or apple juice)
2 Tbsp cold water
1 Tbsp lemon juice
2 Tbsp gelatin (2 packets)
2/3 cup apple cider (or apple juice)
1 1/2 cups sugar
1 cup walnuts, chopped
confectioner's sugar, for dusting
Lightly spray an 8×8 inch baking pan with oil. Spread the chopped walnuts evenly across the bottom of the pan.
In a small bowl, stir together the 1/3 cup apple cider, cold water, lemon juice, and gelatin. Set aside.
Place the 2/3 cup apple cider and sugar in a large saucepan over medium heat. Stir until the sugar has dissolved, and bring to a boil. Cook, without stirring, until it reaches 234ºF, the soft ball stage.
Remove from the heat, and stir in the gelatin mixture, until smooth.
Return to the heat, stirring, until the temperature goes up to 225ºF.
Pour the mixture over the nuts in the prepared pan. Loosely cover the pan with foil, and allow to sit at room temperature for about 12 hours to set.
Once firm, dust the top with confectioner’s sugar. Cut into squares, and turn out onto a surface dusted with confectioner’s sugar. Coat each square with sugar.
Place each sugar dusted square on a wire rack, and allow to sit for another 12 hours to firm up even more. Redust with confectioner’s sugar, and store in an airtight container.
Ingredients
1/3 cup apple cider (or apple juice)
2 Tbsp cold water
1 Tbsp lemon juice
2 Tbsp gelatin (2 packets)
2/3 cup apple cider (or apple juice)
1 1/2 cups sugar
1 cup walnuts, chopped
confectioner's sugar, for dusting
Lightly spray an 8×8 inch baking pan with oil. Spread the chopped walnuts evenly across the bottom of the pan.
In a small bowl, stir together the 1/3 cup apple cider, cold water, lemon juice, and gelatin. Set aside.
Place the 2/3 cup apple cider and sugar in a large saucepan over medium heat. Stir until the sugar has dissolved, and bring to a boil. Cook, without stirring, until it reaches 234ºF, the soft ball stage.
Remove from the heat, and stir in the gelatin mixture, until smooth.
Return to the heat, stirring, until the temperature goes up to 225ºF.
Pour the mixture over the nuts in the prepared pan. Loosely cover the pan with foil, and allow to sit at room temperature for about 12 hours to set.
Once firm, dust the top with confectioner’s sugar. Cut into squares, and turn out onto a surface dusted with confectioner’s sugar. Coat each square with sugar.
Place each sugar dusted square on a wire rack, and allow to sit for another 12 hours to firm up even more. Redust with confectioner’s sugar, and store in an airtight container.
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