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Flower paste

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Ingredients for 1 servings:

  • 2 tsp gelatin powder
  • 2 tsp syrup (glucose syrup)
  • 3 tsp coconut oil
  • 500 g powdered sugar and 3 tsp tragacanth (pharmacy)
  • 1 large egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 30 minutes

Let the gelatine soak with 5 teaspoons of water for one hour, then dissolve in a bain-marie. Stir in the glucose syrup and coconut oil. Sift the powdered sugar and tragacanth into a bowl, add the gelatine mixture and egg white, and mix everything with the whisk of a mixer on low speed. Turn the mixer up to high and beat for 5 minutes, until the mixture is white and stringy. Chill in a freezer bag in an airtight container for 24 hours. Knead thoroughly before processing, spreading a little coconut oil on your hands. If the paste is too dry, add a little egg white; if it is sticky, add powdered sugar. Can be frozen in portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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