- 440 g (2 cups) caster sugar
- 1 tsp cream of tartar
- 1 tbsp powdered gelatine
- 2 tbsp rosewater
- ¼ tsp pink food colouring
- 320 g (2 cups) icing sugar mixture
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place sugar, cream of tartar and 125 ml water in a saucepan over medium heat. Stir to dissolve sugar, then bring to the boil and cook for 15 minutes or until mixture reaches 125˚C on a sugar thermometer. Remove from heat.
Whisk gelatine with 80 ml boiling water until gelatine dissolves. Stir in 80ml water, rosewater and food colouring.
Strain gelatine mixture into sugar syrup and stir to combine. Pour into a greased loaf pan and refrigerate for 4 hours or until firm. Turn out onto a chopping board dusted with icing sugar. Using an oiled knife, cut into 18 squares. Toss in remaining icing sugar. Store for up to 1 month.
As seen in Feast Magazine, Issue 17, pg58.