• 25 gr. cold water
  • 3 gelatine sheets
  • 500 gr. of sugar
  • 15 gr. of adragante rubber or Cmc
  • 10 gr of glucose
  • 40 gr. Vegetable fat
  • 40 gr. egg white

Sieve the icing sugar, add the tragacanth, cover with a cloth and heat in a bain-marie (watherbath) for about 15 minutes on a low flame, (if you use cmc you do not need to heat the sugar). Soak the gelatine in water for 10 minutes, on a small saucepan melt the gelatine in a bain-marie with water, glucose and vegetable fat.

Add the sugar in the mixer, pour the mixture of gelatin and knead at the minimum speed (whisk K), x add the egg white and knead again for a few minutes.

Grease your and hands with other fat, divide the dough into smaller dought portions cakes to wrap each one in the film and then in a tightly closed plastic bag.

Store in the fridge.

If you use cmc, let it rest in the fridge for a few days.

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