Ethereal Turkish Delight: A Vegan Brunch Sweet

Allergens

Nuts

Ingredients

• 1 cup granulated sugar
• 3/4 cup water
• 1 cup cornstarch
• 1 cup cold water
• 2 tsp rosewater
• 1 tsp lemon juice
• 1 cup chopped mixed nuts (almonds, pistachios, walnuts)

Instructions

1. In a medium saucepan, combine sugar and 3/4 cup of water. Bring to a boil over medium heat, stirring occasionally until the sugar has dissolved.
2. In a separate bowl, mix cornstarch with cold water to create a slurry. Gradually pour this into the boiling sugar mixture while continuously stirring. Cook until thickened and clear.
3. Remove from heat and add rosewater and lemon juice. Stir well to incorporate flavors. Allow the mixture to cool for 10 minutes.
4. Grease a 9x5 inch loaf pan with a light coating of coconut oil. Pour in the slightly cooled mixture and smooth the top. Sprinkle chopped nuts evenly over the top.
5. Place the loaf pan into the refrigerator for at least 3 hours, or until firm.

Chef’s Insight

The balance of sweet and tangy is what makes this dessert so memorable.

Notes

This dessert is best enjoyed chilled.