Red gelatin fondant

Ingredients for 1 servings:

• 66 g beetroot juice
• 3 bags of food coloring, red (Crazy Colors – powder)
• 1 bag of jelly, raspberry
• 2 tsp, levelled gelatin powder
• 150 g syrup (caramel syrup)
• 2 tsp glycerin
• 1 pinch of salt
• ¼ tsp citric acid
• 850 g powdered sugar, approx., sifted twice
• some fat, white

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Dissolve all of the coloring powder in the beetroot juice, then add the jelly powder and 2 level teaspoons of gelatine to the juice and leave to swell for about 30 minutes. Then heat in a double boiler until completely dissolved, being careful not to let it get too hot. Now stir in the caramel syrup, salt, citric acid, and glycerin. If necessary, return to the double boiler to warm up and stir until everything is combined. In the meantime: sift 500g of icing sugar into a very wide bowl, make a well in the center, pour in the mixture, and mix everything together using a dough scraper from the edge to the center, constantly turning the bowl. Sift in another 350g of icing sugar and gradually add it. If the bowl gets too small, continue kneading with your hands on the table. The dough should still be soft; use a little more or less icing sugar if necessary. Rub the inside of a freezer bag with white grease, fill it with fondant, seal it tightly, transfer it to a second bag, and let it rest for at least a day. Knead thoroughly before use.