Instructions

1. Soak the gelatine leaves in a shallow dish of cold water. In a heavy based pan, heat gently and dissolve the sugar, lemon juice in 200ml of water.
2. In a bowl, mix 100g of corn flour 100ml of water until smooth, stir into the sugar syrup and return the to a low heat.
3. Squeeze the felatine to remove excess water, and then add it and the Haw Flowers to the mixture and whisk until the gelatine has dissolved. Bring the mixture very slowly to the boil and simmer for 15 minutes, stirring almost constantly.
4. Remove once the mixture has clarified a little and become gloopy. Stir in the Poitín and the rose water and leave to cool for 10 minutes.
5. Mix 30g of corn flour with the icing sugar, to make a ‘dusting powder’. Line a shallow baking tin with baking parchment, fill with mixture and dust.
6. Leave in a cool place until set. Once cooled, place in the fridge for a few hours until it become slightly rubbery. Cut the Inis Turk Delights into cubes with a knife and dust with the remaining dusting agent. It should keep in the fridge for 3 – 4 weeks.