Cherry rahat lokum
Cherries and hazelnuts provide fiber, polyphenols, and a full flavor, while psyllium gives the candy its firm jelly texture. The berry mixture is bright and springy, and coconut flakes add a gentle aroma. Overnight chilling stabilizes the cubes so they can be cut and served with coffee or tea.
Jelly base
Pour water (300 g) over the psyllium (35 g) and leave it for 10 minutes to hydrate. Simmer the sour cherries (300 g) for 5 minutes, blend them into a smooth purée, combine the purée with the hydrated psyllium, and blend again.
Syrup
Combine water (200 g), erythritol (70 g), and allulose (70 g) in a saucepan. Bring the syrup to a boil and cook it to 120°C, about 10 minutes. Pour the hot syrup into the berry mixture and blend until smooth.
Add-ins and coating
Stir in the hazelnuts (50 g). Transfer the mixture to a mold, cover it, and refrigerate overnight. Cut the set mixture and coat the pieces in coconut flakes (20 g).
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