Turkish fruit

Pour the pistachio nuts in a sieve with hot water. Let the nuts cool slightly and rub the brown sheets off. Let the nuts drain on a layer of kitchen paper. Grind them coarsely with a rolling pin.

Fill a bowl with cold water and place the leaves of gelatine in it. Let the leaves soak for 5 minutes until they are soft.

Roast the lemon and orange under running water. Dab dry with a clean tea towel and grate the zest of the lemon and orange. Squeeze out the lemon and orange.

Use more than three quarters of the cornstarch and stir the cornstarch into a bowl with a little water and the lemon juice into a paste.

In a pan, bring orange juice with grater of lemon and orange and the water to the boil. Add the sugar and dissolve with stirring.

Add the cornmeal juice while stirring and keep stirring until the mixture begins to boil again. Remove the pan from the heat. Squeeze the leaves of gelatine and dissolve in the orange juice mixture. Stir in the pistachio nuts.

Pour the warm mixture into the baking tin. Let the fruit mixture cool down first and then solidify in the refrigerator in 4-5 hours.

In a bowl, combine the rest of the cornstarch with icing sugar and sprinkle half of it on a piece of baking paper. Turn the shape above and pour the Turkish fruit on the baking paper.

Sprinkle the top with the rest of the corn mixture. Cut the Turkish fruit into squares.