Recipe by local chef and restaurateur Simon King, proprietor of 1861 Restaurant in the hamlet of Cross Ash, near Abergavenny.
- 1 quarter of a pint of water
- 120z caster sugar
- 2 fluid oz of rose Water
- 1 Lemon, juice and zest
- 1 and a half oz corn flour, (dissolved in 2 tablespoons of water)
- 5 fluid oz grenadine
- 7 leaves of gelatine or Agar agar, (soaked in cold water)
Place the caster sugar, lemon juice and zest, rose water and water into a pan. Bring the mixture to the boil slowly.
Add the cornflour and cook out for 10-15 minutes, then stir in the grenadine and finally the soaked gelatine.
When the gelatine has dissolved, strain the mix through a sieve into a tray lined with Clingfilm. Leave to set in the fridge for a couple of hours or overnight.
Cut into bite sized pieces and enjoy as they are or lightly dust with icing sugar!
To visit the 1861 website, click here