Hello, lovely readers!
If you’re a frequent visitor then you’ll have noticed that last month I started a new series on the blog – the LiterEATure series. I’m recreating recipes that have been mentioned in literature, and last month I recreated the avocado recipes in Sylvia Plath’s The Bell Jar.
This month, I’ve decided to focus on material that is slightly less dark, and have taken inspiration from a childhood favourite – C.S. Lewis’ The Lion, The Witch and the Wardrobe.
I always found the White Witch terrifying as a child (I mean, always winter but never Christmas? Awful) but I could see why Edmund was tempted by Turkish Delight – it is one of my favourite treats.
I’m particularly fond of rose and pistachio, which is the recipe I recreated below. I love the combination of textures – the soft rose flavor really complements the nutty texture of the pistachios.
- Sunflower oil (for greasing)
- 25g Gelatine
- 255ml Water
- 2 tsp Rosewater
- 450g Granulated Sugar
- 3 Drops Red Food Colouring
- 150g Shelled and Slightly Crushed Pistachios
- 4 tbsp Icing Sugar
- 2 tbsp Cornflour
- Lightly oil a baking tin, and line with parchment paper - set to one side.
- On a medium heat pan, mix water, gelatine and sugar until dissolved.
- Keep stirring until the mixture thickens - then remove from the heat, and let cool slightly.
- Add the rosewater, pistachios and a few drops of food colouring until it becomes a pale pink.
- Add a sprinkle of cornflour and sugar to the bottom of the baking tin, and pour the pink mixture in.
- Leave to set overnight, or at least for four hours, in a cool, dry place.
- Cut into cubes and coat with icing sugar and cornflour.
- Store in an airtight container.
I hope you enjoy the series – if you have any suggestions about which recipe I should recreate next, be sure to comment below, or let me know on Twitter, Facebook or Instagram!