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2 tablespoons orange blossom water
3.5 oz / 100 g cornflour
1 oz / 25 g icing sugar
3 x 12 g sachets powdered gelatine
Juice from 1 lemon
Wet a 20 cm cake tin with water and line with cling film. Sift icing sugar and 25 g cornflour into bowl and use 1 tablespoon of the mixture to dust teh base and sides of the tin/cling film.
Place the sugar, gelatine and cornflour into a saucepan and whisk, gradually add the water and the lemon juice. Gently heat until the sugar dissolves and bring to the boil. Cover and simmer for 20 minutes, stirring frequently to ensure the mixture is thickened and turns a pale yellow. Allow the mixture to cool for 5 minutes.
Whisk in the orange blossom water and pour into the prepared tin. Leave to cool for at least 6 hours but do not cover or refrigerate.
Turn out onto a surface lightly dusted with some of the reserved cornflour mixture, and invert the Turkish Delight on to it. Cut into small squares and coat with teh cornflour mixture prior to serving.
Store in an airtight container with the remaining cornflour mixture at cool room for up to a month. Pack into boxes sprinkled with a little more of the cornflour mixture.