Home made rose water jellies dusted in caster sugar. Great to serve after dinner.
Scrape the seeds from the vanilla pod.
Soak the gelatine leaves in cold water.
Place the sugar, water and seeds from the vanilla pod into a saucepan and bring to the boil.
Drain the gelatine leaves from the cold water, squeeze dry and then put in the hot sugar water until they are dissolved.
Add the rose water flavouring and pour the mixture into a bowl.
Place the bowl over a bowl of iced water and stir until the mixture begins to thicken as it cools.
Pour into a tray lined with cling film and then place in the fridge or freezer to set.
When the jellies are set, remove from the tray, cut into bite sized pieces and serve immediately.
«Vary the flavours of the jellies by adding orange blossom or any other fruit flavouring.»