I've never made Turkish Delight. I've been looking at recipes and I've seen some using cornstarch and others using gelatine. As these two ingredients are completely different binding agents, the question arises which to use?
On the one hand, gelatine is easier for me, on the other hand I think cornstarch is more authentic (not sure about that).
The reason gelatine is easier for me, is that the cornstarch recipes call for cream of tartar and that's a bit difficult to obtain in Spain. I'll try to find it in a drug-store.