Recipe by Henry Nankivell
3 tablespoons (45ml) gelatin powder
1 tsp beetroot powder
6 tablespoons (90ml) rose water
Grease and line a 20 x 20 cm baking tin with parchment paper. Alternatively use silicon moulds.
In a bowl, stir the gelatin into the 90ml water. Set aside.
In a saucepan over a medium heat, add the water and beetroot powder and bring to a gentle simmer. Add the honey and
stir until the honey is completely dissolved. Remove the saucepan from the heat and stir in the rose water. Add the
bloomed gelatin and stir until completely dissolved.
Pour the mixture into the tin/ mould, and place into the fridge to set.