Pour sugar into a pot, add water, bring to a boil until the sugar dissolves. Add the cream, mix with a kitchen whisk until combined, bring to a boil. Remove from the burner, add chopped chocolate, gelatin and dye. Stir for a while, then blend until smooth. Wipe through a fine strainer to get rid of air bubbles. Let it cool down to 30 - 35ºC and pour it over the prepared, frozen dessert.