Blood Orange Turkish Delight

• 200 g caster sugar
• 60 g blood orange purée
• 2

Bring the purée, sugar and zest to the boil. Whisk together the water and cornflour and add to the boiled purée mix. Once the liquid is 110°C, add the cream of tartar and gelatine. Pour the mix into a tray lined with acetate and leave to set. Once set cut into 3cm cubes and roll in a 50/50 mix of icing sugar and cornflour.