Lokum

Method

Mix 50g cornflour with the icing sugar and coat a 20cm square tin thoroughly. Heat the caster sugar, water, lemon juice and cream of tartar to 115°C, stirring until the sugar dissolves, then stop stirring and let it reach soft ball stage. Bloom the gelatine in 60ml cold water, then dissolve it over gentle heat and add to the sugar syrup with the rose water. Whisk the mixture vigorously for 3-4 minutes until it becomes thick and pale, then fold in the remaining cornflour mixed with the chopped pistachios. Pour into the prepared tin and leave to set overnight. Cut into 2cm squares and dust generously with the remaining icing sugar and cornflour mixture.