I need some assistance on making and roling out pastillage

Chris,
i use- 3 lbs. 4 oz. confect. sugar
8 gelatin sheets
4 oz. water

double sift sugar right on to marble table
make a well
bloom gelatin
when soft disolve gelatin into 4 oz water
pour into well with a little lemon juice or citric acid.
work it with your hands.

clean surface!!!
don't let gelatin and h2o boil!!!
keep it wrapped!!!
good luck
Ciao,Panini

I saw a pastillage demo by Jacquy Pfeiffer at a
food show, and he suggested rolling it out and
freezing it for about 10 minutes before cutting.
It really helps keep it from sticking, and makes
cutting easier too. Also, he uses vinegar instead
of water. The final producat comes out like
porcelain. It smells a little funny, though. The
most difficult things about pastillage are the
stickiness, and the quick drying time. You have
to work fast and efficiently.
Michelle------

I always cover the pastillage with plastic wrap and then overturn a clear plastic container over the whole thing to seal out any air while I am working with each piece.