Ingredients Jump to Instructions ↓

  1. 450g/1 lb icing sugar

  2. 1 tsp gum tragacanth

  3. 2 tsp powdered gelatin

  4. 5 tsp white fat

  5. 2 tsp liquid glucose

  6. 1 egg white

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sift the icing sugar and gum tragacanth into a bowl and stand it over hot water to warm it a little. Soak the gelatin in 5 tsp water, the place in a saucepan with the white fat and glucose.

  3. Place over a low heat until smooth, add the egg white then pour on to the icing sugar.

  4. Beat with an electric mixer for 2-3 minutes, or until it becomes elastic. (if you are beating by hand, you well need to do it for at least 5-10 minutes. )

  5. Keep it a plastic bag in the refrigerator for at least 30 minutes before use.


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