ROSE WATER GELEES
This recipe is a lighter, more delicate version of an ancient traditional candy, called lokum or Turkish delight. It's easy to make, keeps well and offers a haunting flavor that makes it an instant favorite. Great for gift giving!
Provided by twoellis
Categories World Cuisine Recipes Middle Eastern Turkish
Time 12h38m
Yield 64
Number Of Ingredients 8
Steps:
- Grease an 8-inch square pan with vegetable oil.
- Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
- Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
- Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
- Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
- Cut gelled mixture into 1-inch squares. Dust with cornstarch.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.5 g, Fat 0.1 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 7.3 g
PASSION-FRUIT GELéE WITH BASIL CREAM
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Dairy Herb Dessert Freeze/Chill Vegetarian Basil Summer Shower Passion Fruit Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make gelée:
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
- Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
- Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
- Make cream when gelée has set:
- Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
- Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
- Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
ROSE PEACH GELEE
Make and share this Rose Peach Gelee recipe from Food.com.
Provided by Alia55
Categories Gelatin
Time 10h15m
Yield 9 cups
Number Of Ingredients 5
Steps:
- Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin.
- Let gelatin stand 1 minute to soften.
- Cook over moderate heat, stirring occasionally, until sugar and gelatin are dissolved.
- Remove from heat and stir in wine, schnapps, and remaining cup water.
- Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
- Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.
Nutrition Facts : Calories 274, Sodium 18.1, Carbohydrate 46.1, Sugar 44.4, Protein 4.9
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