Turkish Delight

Method

Mix cornstarch and icing sugar together and coat a 20cm square tin, reserving the mixture for dusting. In a heavy-bottomed pan, combine caster sugar, water and cream of tartar, stirring gently over medium heat until the sugar dissolves, then stop stirring and let it simmer to 115C, about 8-10 minutes. Sprinkle gelatine over the syrup and whisk constantly as it incorporates, then continue whisking vigorously for 5 minutes until the mixture becomes pale and thick. Remove from heat, stir in rose water and pistachios, then pour into the prepared tin and smooth the top with a buttered spatula. Allow to set overnight at room temperature, then cut into 2cm cubes and roll each piece in the cornstarch mixture, shaking off excess. Store in an airtight container between layers of greaseproof paper.