Pink Turkish delight

Put the gelatin, caster sugar, cornstarch, and rose water into a large saucepan, pour in 850 millilitres of water, and gradually bring to a boil over low heat, stirring constantly. Boil, without stirring, for 45 minutes.

Add a few drops of food coloring and mix until thoroughly combined. Remove the pan from the heat. Brush a baking pan with oil and pour the warm Turkish delight into it. Let cool, then put in the refrigerator for 24 hours until set. Sift together the icing sugar and cornstarch into a bowl. Cut the Turkish delight into pieces and coat with the mixture. Store in an airtight container.