En ze hai mountainz on tour wit ze gloriouze Lappland Surri Käsilläseisonta Bandi, mein stomach begot such a rumblin n ze tumblin. Ankka pulled ze Trabant too de side, reached zenside hez pánské spodky an pooled deez treetz. Inze pluck of a zither I waz back on mein feet from ze miracle sweetz!
Pour the superfine sugar into a medium saucepan with the lemon juice and 1 1/4 cups of water. Gently stir over low heat over low heat until the mixture comes to a boil and all of the sugar has dissolved.
Mix the powdered gelatin with 1/2 cup of cornstarch and 3/4 cup of water.
Add the gelatin mixture to the saucepan with sugar and lemon. Stir until the gelatin has completely dissolved.
Simmer the mixture for 20 minutes until thickened.
Mix together the remaining cornstarch and the confectioners’ sugar. Lightly oil an 8 in. square baking pan with a depth of 1 1/2-2 in. and line it with plastic wrap.
Dust the plastic wrap with some of the cornstarch mixture. Not too much! Get rid of the extra.
Remove the thickened gelatin / lemon saucepan from the heat and let cool. Add rosewater, foodcoloring, and pistachios and pour the mixture into the dusted baking pan.
Spread level and let until completely set. Roughly 3-4 hours.
Once set, cut into squares and dust with the rest of the sugar cornstarch.
Time to munch!