Tuscany oats gelatin fondant

Ingredients for 1 servings:

• 9 g gelatin (1 pack of gelatin powder or 6 sheets)
• 30 ml water (3 tbsp)
• 1 medium-sized egg(s) (or 2 tsp egg white powder and 2 tbsp water for the egg whites)
• 1 tsp glucose powder
• 1 tsp glycerin, 1/2 tsp tragacanth or CMC
• 50 ml syrup, colorless
• 2 drops butter-vanilla flavoring
• 750 g powdered sugar, sifted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very elastic and ready to use

Soak the gelatine in the water for 10 minutes and then heat it up in the microwave; it only takes seconds! This can also be done in a water bath, of course. Separate the egg whites from the yolks and set aside. Place the first 250g of sifted powdered sugar (this is best done using a fine sieve) in a bowl and make a well in the center. Quickly add the egg whites, syrup, glucose powder, glycerin, tragacanth, and hot gelatine. Immediately mix everything with the powdered sugar, starting in the center. Now remove the soft dough from the bowl and gradually knead in the remaining sifted powdered sugar. This will take a while. Even if you think the dumpling can’t absorb any more powdered sugar, the entire 750g of powdered sugar must be kneaded in. Finally, knead in the butter vanilla flavoring. Tip: Rubbing a pinch of Palmin in your hands makes kneading easier. This recipe contains a precisely calculated amount of liquid, so you don’t end up needing three extra packets of powdered sugar because the fondant doesn’t achieve the right consistency. You should have four 250g packets of powdered sugar on hand, as you’ll also need powdered sugar to dust your work surface when rolling it out. The fondant is ready when it’s firm and resembles modeling clay. The fondant rolls out best on a silicone mat. Dust the rolling pin with a little powdered sugar as well. I roll out the fondant, lift it up, spread a little more powdered sugar on the work surface, continue rolling, and so on until the desired size for the cake is reached. If you proceed this way, it’s easy to pick up and doesn’t end up sticking to the surface. For those in a hurry: This fondant can be used immediately; I’ve tried it! Otherwise, it can rest in two plastic bags at room temperature for a day, and the next day it will be super elastic, smooth, and not gritty. 880 g of finished fondant is enough for 1 large cake.