SOUR PATCH Gelatin Cubes: Sprinkle gelatin over 1 oz. water. Let stand 5 min. or until softened. Meanwhile, heat remaining water and sugar in small saucepan on medium heat until sugar is dissolved, stirring frequently. Remove from heat. Add SOUR PATCH KIDS Red Berry Variegate and softened gelatin mixture; whisk until dissolved.
Pour into 8-inch square silicone pan sprayed with nonstick spray. Place on sheet pan. Refrigerate until mixture is very firm. Cut into 1/4-inch cubes. Refrigerate until ready to use.
Lemon Curd: Soak gelatin sheets in enough water to cover; let stand 5 min or until softened. Squeeze out as much excess water as possible. Set gelatin sheets aside.
Whisk eggs and sugar in large bowl until well blended. Bring lemon zest, juice and butter to boil in large saucepan. Temper egg mixture with warm lemon mixture then return to saucepan. Cook on low heat until mixture reaches 180°F, stirring constantly. Stir in gelatin sheets until dissolved. Strain mixture into bowl over an ice bath and cool to 90°F.
Brush insides of each of 13 dessert glasses with 1/8 tsp. SOUR PATCH KIDS Red Berry Variegate using small pastry brush. Fill each glass with 2-3/4 oz. Lemon Curd. Refrigerate 2 hours or until fully set.
Add cream and 2.75 oz. SOUR PATCH KIDS Red Berry Variegate to bowl of mixer fitted with whisk attachment. Beat on high speed until soft peaks form. Spoon into pastry bag fitted with plain tip. Pipe 1-3/4 oz. over Lemon Curd in each glass. Top with 1/4 oz. SOUR PATCH KIDS Bitz and 1/2 oz. Gelatin Cubes. Refrigerate until ready to serve.