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