Ingredients
Method
1.Grease a deep 19cm-square cake pan.
2.Sprinkle gelatine over the hot water in small bowl.
3.Stir caster sugar and 3/4 cup of the cold water in medium saucepan over heat until sugar dissolves, bring to the boil. Boil, without stirring, about 8 minutes or until mixture reaches 116°C on candy thermometer, simmer at this temperature 5 minutes.
4.Meanwhile, blend cornflour in medium saucepan with remaining cold water. Cook, stirring, until mixture boils and thickens. Stir hot sugar syrup, gelatine mixture and glucose into cornflour mixture. Bring to the boil, stirring, reduce heat, simmer, stirring, 10 minutes.
5.Remove mixture from heat, stir in orange flower water and colouring. Strain mixture into pan, skim surface. Stand 15 minutes, cover surface with greased baking paper. Stand overnight at room temperature.
6.Cut orange blossom delight into squares, toss in sifted icing sugar.
You will need to watch the sugar syrup carefully while it simmers for 5 minutes. It may be necessary to lift the pan from the heat several times to help maintain the correct temperature. For perfect results, use an accurate candy thermometer.
Note
