Make the coating sugar by combining the sugar and citric acid. Set aside for coating the finished jellies.
Hydrate the gelatin powder with the 125 ml water, while preparing 2 kidney trays, 16 cm × 20 cm each, with nonstick cooking spray.
Bring the 120 ml water, the sugar and glucose to the boil, until it reaches 118°C, then remove from the heat, add the gelatin mass and mix well.
Make a solution with the 10 ml boiling water and the citric acid – set aside.
Add 1 drop of pink colouring and the rose aroma to the gelatin mixture. Add the citric acid solution. Pour through a chinois (conical, fine-meshed sieve) into the prepared tray. Refrigerate until set, and roll the jellies in the coating sugar as needed.