Rose Snow with Raspberry-Rose Sauce

This is one recipe that you must read through first. The Rose Syrup needs to be made at least ten days before preparing the recipe.

1 envelope unflavored gelatine
1/2 cup cold water
1 cup Rose Syrup (below)
Dash of salt
2 large egg whites
Raspberry-Rose Sauce (below)

Soften gelatine in cold water; heat over boiling water to dissolve. Add Rose Syrup and salt; stir to dissolve. Chill until it looks like unbeaten egg whites.

Add egg whites and beat until it holds shape. Spoon into dishes and chill.

Serve with Raspberry-Rose Sauce.

Serves 4 to 6.

Rose Syrup:
2 cups fresh rose petals
Sugar

Place petals in saucepan and press down. Add enough cold water to cover, 1 cup at a time, keeping count. Bring to a boil. Reduce heat and gradually add sugar, using 3 cups of sugar for every cup of water. Return to boil, reduce heat and simmer until syrupy, about 10 to 12 minutes. Strain through cloth filter into jar. Cover tightly and store in warm place at least 10 days before using.

Raspberry-Rose Sauce:
1 (10 ounce) package frozen raspberries
Few drops rose water
2 tablespoons Kirsch

Thaw and heat raspberries with rose water and Kirsch.