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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.