in Recipes

Flower paste

updated

Spread the love

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.

Facebook Comments

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.

Grandma's potato salad

Flower paste