Crispy Rice Hearts
Line 2 baking trays with non-stick baking paper
Heat the cream, butter, syrup and sugar in a pan over a low heat until the sugar has melted. Cook gently for 3 minutes. Remove from the heat and stir in the puffed rice until evenly coated.
Mould into small heart shapes (use a cutter as a guide) on the trays and leave to set.
For the icing: sift the icing sugar into a bowl and gradually stir in enough water until thick and smooth.
Divide into 3 bowls. Colour one pink, one red and leave one bowl white.
Drizzle over the hearts and press in the sugar hearts and sprinkles.