Soak the gelatine in cold water. Bring 125 mL of water with 115g Tagatesse® to boiling point. Stir the corn starch into a little of water and add to the 'sugar' water. Allow to boil for a few minutes. Divide the syrup over two dishes.
Stir the orange liqueur and orange juice in one half of the syrup. Stir the cherry juice and rose water in the other half.
Squeeze the gelatin out well. Put halve in each mixture and stir well so that the gelatin is evenly distributed.
Cover two rectangular baking trays with baking paper and pour in the syrups. Leave to harden for 1 night in the fridge.
Cut the mixture into cubes of ± 2,5 cm.
Grind the remaining quantity of Tagatesse® in a mortar or with a rolling pin and sprinkle it over the cubes.