15 g of gelatin sheets (you can replace it with agar agar)
3/4 tablespoons rose syrup
Toufood red food coloring
whole rose petals
PROCEDURE
I divided the ingredients into 4 and repeated this process four times.
Place the gelatin sheets in a bowl of cold water to rehydrate.
Pour the cream, icing sugar and rose syrup into a saucepan (I recommend tasting and adjusting the sweetness and intensity of the syrup's flavour).
Bring to a boil.
Add the food coloring while stirring: to obtain pink you will only need a very small amount, so always proceed with caution until you obtain the desired shade for the other layers as well.
Squeeze the rehydrated gelatine and, mixing, add it to the cream.
Pour the first light layer into the mold.
Put it in the refrigerator.
To speed up the preparation, and you don't have a blast chiller, you can put it in the freezer.
Proceed by repeating the same procedure for the other two colors, increasing the color used.
Instead, for the last natural layer it will not be necessary to add food coloring.
Place in the refrigerator and turn out just before serving, decorating with whole rose petals.
