Wrap a 19 x 19 x ½ cm wooden frame with cling film and put on a tray

Cut out a 19 x 19 cm sheet of silicon paper, put it in the base and dust it heavily with neige décor

Mix the cornflour with 100ml of the water, add this to the caster sugar, remaining water and glucose syrup. Bring to a boil and cook to a temperature of 121˚C. Remove the pan from the heat

Whisk in the rose petal essence, lemon juice and enough red food colouring to make a pink colour

Pour the mixture into the mould, dust the top with a generous amount of neige décor to cover and leave to cool. Leave to dry out for up to 14 days, with an 8 day minimum

When set and dried, cut into 8 x 12mm pieces and roll in neige décor. Store in an airtight tin filled with neige décor

Arrange neatly on a plate to serve, or place into boxes if presenting as a gift