Method

• 1.
  In a bowl, soak the gelatine leaves in cold water for 5 minutes.
• 2.
  Meanwhile, place the cream and caster sugar in a pan over low heat stirring to dissolve the sugar, then bring to just below boiling point. Remove from heat and set aside.
• 3.
  Squeeze gelatine to remove excess water, then add gelatine to cream, stirring to dissolve. Stir in rosewater and food colouring. Chill for 30 minutes or until thickened and almost set.
• 4.
  Divide cream mixture among the tart cases and chill for at least a further 30 minutes or until firm. Place half the raspberries in a fine sieve set over a bowl and press down with the back of a spoon to extract as much juice as possible. Discard solids, then stir icing sugar into juice.
• 5.
  Garnish tarts with silver leaf, petals and remaining berries, then drizzle with coulis and dust with icing sugar.