45 ml sundew gelatine
85 ml water
500g castor sugar
2,5 ml tartaric acid
10ml rose water (+/- depending on how strong your rose water is)
Few drops rose pink colouring
sifted icing sugar
- Sprinkle gelatine over 85ml water. Leave to sponge.
- pour 200ml water into a pan. Add sugar and stir over low heat until dissolved. Soften gelatine in micro or over a pan of boiling water. Add gelatine and tartaric acid to sugar syrup. Simmer for 5 minutues.
- remove from heat and add colouring and rose water. Lightly grease an 18cm sqaure tin and pour mixture in. Leave to set.
- Once set cut into cubes with oiled knife and toss in icing sugar
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