Prepared by Chef: Romina Rasmussen, Les Madeleines
216 E. 500 South, Salt Lake City, UT (801) 355-2294
Check out Romina's excellent cooking classes at www.les-madeleines.com!
Ingredients
- 1/3 c. water
- 2.5 tsp powdered gelatin (1 envelope)
- 1/4 c. water
- 1 c. sugar
- 1/2 tsp vanilla
Procedure
Bloom the gelatin in the bowl of an electric mixer
Combine the sugar and water in a saucepan. Heat on high to make a soft ball sugar syrup (232F in Salt Lake City) 238 at sea level.
Add syrup to gelatin. Mix on high until soft peaks form. Add vanilla.
Put into a piping bag with a round tip and pipe desired shapes. Pipe directly onto colored sugar and cover with more sugar. Don’t let it sit too long or it will form a skin and the sugar won’t stick. Use immediately. If it starts to become too thick to pipe, put it in the microwave for 10 seconds.
