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Recipe by local chef and restaurateur Simon King, proprietor of 1861 Restaurant in the hamlet of Cross Ash, near Abergavenny.


a selection of handmade sweetsIngredients

  • 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

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