Rose and Pistachio Loukoum

A translucent, elastic cube with a slight bite that melts away. The floral rose aroma balances perfectly with the crunch of roasted pistachios.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 449
• Protein: 2 g
• Carbs: 101 g
• Fat: 4 g

Ingredients

• 300 g White sugar ( for the syrup )
• 333.3 ml Mineral water ( divided in two parts )
• 66.7 g Corn starch ( sifted )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 1.3 tbsp rose water
• 33.3 g Roasted salted pistachio ( whole )
• 0.3 tsp Cream of tartar
• 33.3 g Icing sugar ( for coating )

Instructions

1. Syrup preparation

   In a saucepan, combine white sugar, half of the mineral water, and lemon juice. Heat until the syrup reaches 115°C on a thermometer, or until a drop in cold water forms a soft ball.

2. Starch dissolution

   Mix cornstarch with the remaining water and cream of tartar in another heavy-bottomed pan. Heat over medium heat, stirring constantly until the mixture thickens into a sticky white paste.

3. Combining and reducing

   Pour the hot syrup in a thin stream over the starch paste while whisking vigorously. Cook over very low heat for about 45 minutes. The paste should become amber, translucent, and pull away cleanly from the sides of the pan.

4. Flavoring

   Off the heat, stir in the rose water and roasted pistachios. Mix well to distribute the nuts throughout the elastic mass.

5. Molding and resting

   Pour into a lined square mold. Smooth the surface. Let rest at room temperature for at least 12 hours before cutting into cubes and rolling in icing sugar.

Chef's tips

• Patience is key: if you don't cook the starch-syrup mixture long enough, the loukoum will be sticky and won't hold its shape.
• Use a candy thermometer; it's the only way to be precise with the syrup concentration.

Storage

Store in an airtight container at room temperature, separated by parchment paper and well-dusted with icing sugar. Do not refrigerate, as humidity ruins the texture.