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Place the fresh raspberries in a pan with the icing sugar and 3 tbsp cold water - bring to a simmer until the raspberries are soft. Sieve into a small heatproof bowl and discard the pips, then stir in the rose water and keep warm.
Heat the sugar and golden syrup in a small pan with 150ml cold water to soft-ball (120°C on a sugar thermometer, about 10 minutes). Place the bowl of raspberry purée over a pan of simmering water. Sprinkle over the gelatine and heat until dissolved completely.
When the sugar syrup has reached the correct temperature, remove from the heat and whisk in the gelatine raspberry mixture. In a separate bowl, whisk the egg whites until soft peaks form. Slowly add the hot raspberry mixture and vanilla, whisking continuously, until tripled in size.
Pour into a lined baking tin, scatter over the dried raspberries and leave to set. Cut into squares using a wet or oiled knife.
Place the fresh raspberries in a pan with the icing sugar and 3 tbsp cold water - bring to a simmer until the raspberries are soft. Sieve into a small heatproof bowl and discard the pips, then stir in the rose water and keep warm.
Heat the sugar and golden syrup in a small pan with 150ml cold water to soft-ball (120°C on a sugar thermometer, about 10 minutes). Place the bowl of raspberry purée over a pan of simmering water. Sprinkle over the gelatine and heat until dissolved completely.
When the sugar syrup has reached the correct temperature, remove from the heat and whisk in the gelatine raspberry mixture. In a separate bowl, whisk the egg whites until soft peaks form. Slowly add the hot raspberry mixture and vanilla, whisking continuously, until tripled in size.
Pour into a lined baking tin, scatter over the dried raspberries and leave to set. Cut into squares using a wet or oiled knife.
15 minutes
Serves 18-22 scones
