Technical Stages :

• Soak the gelatin in a bowl with 1 dl water.
• Pour 2 dl water in a pot, add the sugar, and put on low heat. Let the syrup cook until it reaches 115°C or 240°F.
• Take the pot away and pour the gelatin in it. Mix, add the food ink and put back on low heat. As soon as a temperature of 107°C or 224°F is reached, remove from the stove.
• Cool the pot by dipping it in cold water and pour the rose water in it. Mix.
• Coat a 18 cm (7,09 inches) square pan with baking paper and pour the cold syrup in it. Put the pan in the fridge. After 24 hours, sift the icing sugar and cornstarch on the counter.
• Mix. Take the pan out of the fridge and flip it over to drop its content on the cornstarch-sugar mix. Remove the paper and cut in cubes. Roll them in the mix and put them on a serving plate.