Recipe Ingredient
- 500g icing sugar
- 2 tsp cornflour
- 3 tsp gum tragacanth
- 2 tsp powdered gelatin
- 5 tsp cold water
- 2 tsp white vegetable fat
- 2 tsp liquid glucose
- 1 egg white (size 2)
Instructions
- Sift sugar, cornflour and gum tragacanth into a heatproof bowl. Heat gently in the oven or over a pan of boiling water until the sugar feels warm.
- Sprinkle the gelatin onto the water in a heatproof bowl and leave to stand until the gelatin has absorbed all the water. Dissolve it over a saucepan of hot water or in a microwave (do not allow the mixture to boil as this would destroy the elasticity). Remove from heat and add the fat and liquid glucose.
- Pour the liquid and the egg white into a well in the centre of the sugar mixture. Mix in a heavy duty electric mixer on the slowest speed until the sugar has been incorporated. Increase the speed to maximum and mix for 5 to 10 minutes or until the paste is white and stringy (use of a dough hook will place less strain on the mixer).
- Put the paste into a strong polythene bag and leave it in a container in the refrigerator overnight.
- Next day, bring to room temperature. Smear hands well with white fat and knead the paste well, adding more fat if it is sticky.
- As this paste dries out very quickly, it must be kept covered at all times. To use, cut off only a small quantity and store the remainder in the refrigerator.
