Grass jelly (gelée d'herbe)

Instructions

1. In a saucepan, bring 1 liter of water to a boil and whisk in the grass jelly powder to avoid lumps.
2. Add the cane sugar and simmer gently for 10 minutes, stirring.
3. Dissolve the cornstarch in a little cold water, then pour it into the pan to thicken slightly.
4. Pour the mixture into a dish or molds and let it cool slightly before refrigerating for at least 3 hours.
5. For the syrup, dissolve the sugar in the water over medium heat, then let it cool.
6. Cut the jelly into cubes, arrange them in bowls, pour over the syrup and add a few drops of lemon.