Recipe Phillippa Cheifitz
for the jellies
9 gelatine leaves ¾ cup cold water ⅓ cup caster sugar 1T rose-water 750ml Spumanté
for the sugared rose petals
unsprayed rose petals 1 large egg white,
lightly beaten caster sugar
Soak the gelatine leaves in cold water for five minutes, then remove and squeeze well. Heat the water and sugar, stirring until clear. Bring to a boil, then remove from the heat and stir in the soaked gelatine leaves until dissolved. Allow to cool for a few minutes, then stir in the rose-water and sparkling wine. Allow the bubbles to settle. Pour into eight stemmed glasses and refrigerate for two hours or until set.
To make sugared rose petals, dip each rose petal first into the lightly beaten egg white, then into caster sugar, gently shaking off the excess sugar. Arrange on baking sheets lined with nonstick baking paper and bake in the oven at the very lowest temperature for an hour or longer, until crisp. Allow to cool. Serve the jellies decorated with sugared rose petals.