Reduce the rhubarb juice over medium heat until
Meanwhile, soak the gelatine in cold water for 5 minutes or until softened, then squeeze out the excess water and add the gelatine to the pan with the tartaric acid and stir until dissolved. Remove from the heat and cool to 60°C (140°F). Stir in the rosewater and reduced rhubarb juice.
Transfer the liquid to a sauce bottle with a
Sift together the icing sugar and remaining corn flour in a bowl. Tip the drops into a sieve, shaking to remove the excess corn flour, then tip into the icing sugar mixture and toss to coat, shaking off excess.
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