Steps
- Line an 8in / 20cm square pan with clean muslin and dust lightly with cornstarch. Mix 3 tablespoons of rose water with ¼ cup plus 2 tablespoons of cornstarch into a paste.
- Bring 450g of superfine sugar, 470ml of water, and 1 teaspoon of lemon juice to a boil over medium heat, stirring until the sugar dissolves.
- Stir a little hot syrup into the starch paste. Remove the pan from the heat and whisk the paste into the remaining syrup.
- Return to medium heat and stir continuously until clearer and thick like jelly. Pour into the prepared pan, cool, and leave to set overnight.
- Turn onto a surface dusted with icing sugar. Remove the muslin, cut into squares, and coat generously with icing sugar.