|By Chris on Thursday, December 02, 1999 - 11:50 am: Edit|
I need some assistance on making and roling out pastillage
|By Panini (Panini) on Thursday, December 02, 1999 - 01:33 pm: Edit|
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
when soft disolve gelatin into 4 oz water
pour into well with a little lemon juice or citric acid.
work it with your hands.
don't let gelatin and h2o boil!!!
keep it wrapped!!!
|By momoreg on Friday, December 03, 1999 - 06:49 am: Edit|
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.
|By Citizen Mel on Friday, August 11, 2000 - 05:59 pm: Edit|
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.