Pastillage

By LoriCaputo

Ingredients

• 200 grams water
• 25 grams gelatine
• 50 grams glucose
• 1 tsp. glycerine
• 1500- 1600 grams icing sugar, sifted, and keep an additional 300 grams icing sugar on the side
• 100 grams cornstarch
• 200 grams icing sugar

Preparation

Step 1

Sprinkle gelatin into the water and melt ina double boiler, do not stir, and let bloom.

Add glucose and glycerine and stir gently until liquid.

In a bowl sift and blend the sugar and cornstartch, add the gelatine mixture and mix thoroughly with a wooden spoon. Transfer the mixture to a table and knead until smooth. Adjust consistency as needed, cover in an air-thight container until needed.

Always wear white when making and don't interupt the process.

Pastillage is notorious for picing up impurities, so eep working aread and tools clean.