Thanks heaps @tyme 😊🌺💜
it’s not very tricky, just needs to be timed and temp’d well regarding simmering the sugar, but other than that I have it down to a process that I follow after getting all the ingredients ready.
I use 9c caster sugar, 2&1/4c cold water, 1/2c powdered gelatin, 2c cornflour, 1x 50ml bottle of pure rose water (Queen’s brand or a traditional Iranian rose water from the Middle East grocer), 2 drops cochineal and 2 cups hot water.
I simmer the sugar and cold water slowly to 116 degrees Celsius, for 20mins, then turn down for 5 mins, then remove from heat.
2c hot water whisked into gelatine, then that whisked straight into a larger pot with the cornflour + cochineal, then that gently and carefully whisked into the sugar saucepan slowly, add back to heat to simmer slowly 5 mins, then strain through wire sieve into rosewater in large heat proof bowl. Skim off the scum, then pour into setting tray lined with oven paper that you have ever so lightly rubbed with the thinnest film of rice bran oil, so it doesn’t stick.
cool in fridge, then when completely cold, dust icing sugar mixture onto a large cutting board, turn out the slab and peel off the paper. Dust the remainder with icing sugar mixture, then cut and dust all sides, add more icing sugar mixture to a container and layer pieces with a sprinkle of icing sugar mixture.
store in airtight container in fridge, and eat! ☺️🌺
