Perrier pink

Perrier pink

Ingredients

• Perrier
• 5 cl Rose Syrup
• Rosebud
• 1 sheet gelatin
• Rose water

Preparation steps

1. Put the gelatin sheet in a shallow plate filled with water.
2. Add the rose syrup and perrier to a saucepan.
3. Heat for a few minutes without boiling.
4. Incorporate the softened gelatin sheet into the preparation.
5. Stir with a spoon.
6. Let cool for about 10 minutes.
7. Pour 4 cl of preparation into a tumbler glass.
8. Book in the fridge for a minimum of 1 hour.
9. Push the rose button rod into the glass gelatin.
10. Pour again 1 cl of preparation so that the stem is well maintained.
11. Set aside for 15 minutes.
12. When ready to serve, pour a dash of rose water on the rosebud.
13. And complete the perrier glass very delicately.