In a medium sized saucepan, combine the sugar, lemon juice and 300mL (1 ¼ cup) of water. Heat the pan over medium heat, stirring, until the sugar has dissolved then bring it to a gently boil.

Combine the gelatine, 75g of the cornflour and 200mL (⅔ cup) of water and tip it into the saucepan.

Keep stirring until the gelatine has all dissolved and then simmer the mixture for 20 minutes or until it has thickened.

Combine the remaining cornflour and the icing sugar. Spray a 20cm square baking pan with oil and line it with plastic wrap.

Lightly sprinkle the cornflour/icing sugar mixture over the plastic wrap and shake the pan to distribute it up the sides. Shake the pan out to remove any excess powder.

When the saucepan mixture has thickened, remove it from the heat and leave it to cool. Then add the rosewater and food colouring and stir them through. Pour it into the lined tin then spread the top of it out so it's flat.

Leave it to set for at least 4 hours.

Cut it into squares and dust each piece in the remaining icing sugar and cornflour mixture.

It will keep in an airtight container for up to a week.