Vegan Lemon Matcha Turkish Delight

Something people often think eating a plant based diet is boring and ridiculously healthy. This is not true, and we have a recipe to prove it! A sugar-laden, very very naughty recipe, but tasty none-the-less: Vegan Turkish Delight. This recipe replaces the gelatin with cream of tartar and more cornflower to give a similar consistency.

Rather that the traditional rose flavour we opted for tea flavour (of course!) with Bluebird Tea Company’s Lemon Matcha being the flavour of choice. The lemon flavoured matcha added a beautiful zingy taste, along with the earthiness of the matcha, stopped the turkish delight being too sweet meaning you can enjoy much more of it!

Vegan Matcha Turkish DelightTo recreate this tasty treat yourself you will need the following ingredients…

  • 800g  granulated white sugar
  • 1 tbsp lemon juice
  • 1 tsp cream of tartar
  • 850ml  water
  • 130g cornflour (cornstarch)
  • 1 tsp matcha mixed in 1 tbsp warm water
  • Icing sugar 3 tbsp

Step 1 – Place 380mls of water in a pan along with the granulated sugar and the lemon juice on a medium heat, keep stirring until the sugar dissolves and the mixture boils. You need to get this mixture to 115 degrees.

Step 2 – Whilst your sugar mixture is warming place the remaining water in a second pan with the cornflour and cream of tartar. Pop it on a medium heat and whisk until there are no lumps, keep whisking until the mixture boils and turns to  a thick paste. Now turn the heat off.

Step 3 – Add your sugar mixture to the cornflower mixture, add it slowly, whisking constantly to ensure no there are no lumps.

Step 4 – Put this mixture over a medium heat until it reaches boiling point, again keep stirring! Once it reaches boiling point reduce the head as low as it will go. Leave your mixture on low heat for around an hour, stirring regularly to prevent the sugar sticking to the bottom of the pan.

Step 5 – Whilst the mixture is simmering away prepare a deep square tin around 18cm x 18cm. Lightly oil some grease-proof paper and line the tin.

Step 6 – Once your mixture has simmered for around an hour, (it should be a deep golden colour at this point) you can add your flavouring. In this instance we added lemon flavoured matcha powder mixed in 1 tbsp of warm water. Stir this into your mixture thoroughly.

Step 7 – Pour into your tin, bang the tin on the counter a few times to release any bubbles and ensure the mixture has reached the edges of the tin. Place a sheet of lightly greased grease-proof paper over the top of the Turkish Delight while it sets.

Step 8 – Leave to set overnight or for around 8 hours.

Step 9 – Once the Turkish Delight has set, turn it out of the tin onto a surface covered with icing sugar mixed with cornflour (mixed in equal parts). Remove the grease-proof paper, sieve more icing sugar mixed with cornflour on top and cut into your desired sized pieces.

Step 10 – Once you have sliced the Turkish Delight toss it in a bowl with more icing sugar mixed with cornflour to ensure full coverage and stop the pieces sticking back together.

Step 11 – Enjoy!

 

We hope you enjoy this recipe as much as we did! Let us know what flavours you try out!

Bugs & Birds

 

 

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