Ingredients :
- 60 ml cold water
- 20 g powdered gelatine
- 125 ml liquid glucose
- 15 g glycerine
- 1 kg icing sugar
Method :
- Soak the gelatine in a bowl with the water
- Gently melt the gelatine over a bain marie
- Add the glucose and glycerine and mix until smooth and runny allow to cool
- Slowly add this to the icing sugar whist mixing all the time
- Work the dough and wrap it and rest it for a short time
- Dust the work surface with icing sugar and use to make flowers or to cover a cake
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