Well its vaguely christmassy, if you’re a fan of The Lion, The Witch and the Wardrobe, and more importantly, it’s bloody delicious.
Also, at the halfway point, as it’s setting, it looks like the pink goo from Ghostbusters 2, which made me want to put it in the toaster and sing to it!
Makes a very nice Christmas gift too! Or any time gift. People just like this stuff.
Also, if you fancy a more varied approach, lemon essence and coconut dusting, or orange and pistachio would both be a worthwhile try. Just vary what you stir in at the end!
8 leaves gelatine (or equivalent of Agar powder for veggies)
500g caster sugar
Pink food colouring
30g icing sugar
Put the water in a large pan, and put the gelatine leaves in there. Go and have an amble for 10 minutes until they’ve started to bloom. In English, this means they’ve gone kind of wispy.
Put the pan on a hob at a very low heat, then stir until all the gelatine has gone. Add the sugar, increase to a medium heat and sturdy until all the sugar dissolves.
Bring this mix to the boil, then reduce to a simmer for 15 minutes.
When you’re done, remove from the heat, then stir in the colouring and the rose water. A few drops of each should suffice. Subtlety is key here!
Pour into a moistened mould (I used a small loaf tin) then leave to set overnight.
The next part is hard. Put the icing sugar and cornflour on a plate and mix well. Then remove the jelly from the mould, directly onto the sugar mixture.
It is the stickiest thing in the world, so it will be a nightmare to get out, and if you don’t land it on the sugar it will stick to whatever it touches!
Get your sharpest knife, rub a little neutral tasting oil all over the blade, then cut the jelly into bite sized cubes, tossing each one in the sugar until it’s no longer sticky.
Put in a suitable container, and add some more sugar mixture, just in case!