Gum Tragacanth Sugarpaste
(used to make sugar flowers and fine decorative pieces in sugar)
|
2 X 250ml icing sugar (sifted) |
|
25 ml Gum Tragacanth |
|
10 ml gelatine |
|
20 ml cold water |
|
1 large egg white ( slightly broken up and at room temperature ) |
|
vegetable fat |
METHOD
| 1. | Pre-heat
the oven to 130c and switch off. |
| 2. |
Rub 2 oven proof ceramic or glass basins with a little vegetable fat. |
| 3. | Add 1
cup of icing sugar to each basin. |
| 4. |
Add gum
Tragacanth to one basin and mix well with the sugar. Place in the oven and
allow the mixture to warm while the gelatine is dissolving.
Do not over
heat. |
| 5. |
Dissolve
the gelatine in water. Make sure all
the gelatine is dissolved. |
| 6. |
As soon as
the gelatine is clear, add to the heated
gum tragacanth mixture. DO NOT allow the liquid
ball to break up and gradually work in the
sugar. |
| 7. | Add the
egg white before all the sugar is absorbed and continue mixing until all the
remaining sugar is mixed into the ball. |
| 8. | Transfer
the mixture to the second basin and still mixing, absorb the sugar until the
paste can be handled. |
| 9. | Apply
vegetable fat to your hands and knead in the remaining sugar. Continue to
knead for 8 - 10 min. |
| Place
the ball of paste in a plastic bag and then seal in a plastic container.
Allow the paste to rest for 2 hrs. before using. Knead the paste once a week
when not in use. Keep refrigerated in hot weather. Keeps for approx. 3
months. |