On a quest for the authentic Turkish Delights, Sheridan became determined to remake this treat from home but needed a source of inspiration... her mission was restored with a spritz of Solar Rose Water.
With an adaptogenic twist on these beloved treats, Sheridan transforms the recipe into her own with the upgrades of ghee, raw cacao and sweet vanilla. Read and learn to make these for yourself...
Well these are decadent..
Real Turkish Delight that is suitable on your gut healing regime, and will keep your blood sugar levels beautifully stable. I used the Sun Potion Rose Water that is honestly pure heaven, and takes the Turkish Delight flashbacks to a whole new level and allows you to get a taste of the real thing.
Since my invention of the Raspberry 'n' Choc Jelly, I was asked by my lover months ago to hunt for rose water to make the real deal Turkish Delight. Even he was getting on Google to get some to us ASAP. We didn't find what we wanted quickly, so the excitement left and life carried on. And then the discovery of this Rose Water, I was spritzing my face like no tomorrow, and then the penny dropped.
SUGAR FREE, PALEO, KETO FRIENDLY, DAIRY FREE, GLUTEN FREE
1.5 tbsp. Rose Water
2 tbsp. gelatin
3/4 cup thawed raspberries
2 tsp. vanilla essence
2 cups water
2 tbsp. sweetener or I use 15-20 drops liquid stevia
Chocolate Coating Ingredients:
4 tbsp. cacao powder
4 tbsp. melted ghee or coconut oil
1 tsp. vanilla essence
1 tbsp. sweetener or I use 10 drops of liquid stevia, or add any other sweetness to taste
Combine one cup of water and the gelatin, and set aside
Meanwhile, add to a blender the raspberries and other cup of water and blend on high for roughly 30 seconds
Strain the raspberry and water mix through a fine strainer into another bowl, and discard the seeds
Add the Rose Water, Vanilla and Stevia and stir through
In a small saucepan, turn on low heat and add in the gelatin mix that was set aside
Stir consistently until the gelatin has dissolved completely
Remove from the heat and combine the raspberry mix and the heated gelatin mix and stir liberally until all is emulsified together
Line a small container or loaf tin with baking paper, and poor the mix into this and set in the fridge for a couple of hours or the freezer (if impatient) up to 45 minutes or until firm
Slice into your desired sized squares.
NOW FOR COATING THEM IN CHOCCY...
Combine the chocolate coating ingredients in a small bowl, and stir until well combined and the cacao is completely dissolved
I used a fork to mix the jelly component into the chocolate, flipping it over ensuring all sides are coated, and then lift with the fork and place back on the baking paper either on a flatter, larger tray, plate or chopping board
Continue doing this with all pieces, and then place back in the fridge or freezer to set
If you find the chocolate coating isn't thick enough, do another coating and repeat steps 8-9, and 7 if you ran out of the chocolate mix