Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

GUM PASTE - PASTILLAGE

Serves:24

Serves: 24
Preparation time: 15 minutes Total time: 15 minutes
Additional time: For decorating 3 cakes.

Keep the pastillage in a sealed bag as it dries rapidly

Ingredients

  • 2 packets unflavored gelatin I used Knox gelatin
    1/3 cup water
    6 cups powdered sugar lightly spooned into cup
    1/4 tsp cream of tartar
    2 tbsp corn syrup

Preparation

  • Combine the powdered sugar and the cream of tartar in a mixing bowl.
    Place the water into a 2 cup heatproof glass and sprinkle the gelatin. Let it stand until the gelatin blooms (about 5 minutes), then place in the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.
    Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly until everything is incorporated. Turn off the mixer and knead by hand for a few minutes. If it is too dry add a few drops of water and continue to knead. When the pastillage is pliable, wrap in plastic and place into a zip lock bag. You should be able to use immediately.
    To make the pastillage workable heat small pieces in the microwave for 10 seconds or less. Be careful, if you heat it up too much it will become soft and sticky and/or too hot. If this happens, just let it sit for a few minutes.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Gum paste - pastillage

Add Comment

* Required information
1000
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!

Fall food carousel

Winter   | Spring   | Summer