Pastillage

Pastillage is ideal for making decorative sugar pieces that require the strength and stablility that roll out/fondant icing cannot provide.

It is similar to petal paste/gum paste but dries much quicker so can be difficult to work with for intricate pieces.

4 gelatine sheets/leaves
680g icing sugar
1tbsp water
1/2 a lemon, juice only (if using fresh juice, strain to remove the pieces first)

soak the gelatine sheets in cold water (make sure the sheets are covered in water) for about 15 minutes

Place the icing sugar in a mixing bowl and fit mixer with a paddle attachment

Squeeze the excess water from the gelatine leaves.  Add the water to the leaves and melt the leaves in a pot over the lowest heat or in the microwave-it is important that the gelatine does not boil.


Pour the gelatine mixture into the bowl with the icing sugar and mix at low speed until combined.

turn out on to a surface dusted with sieved icing sugar or some cornflour and knead until smooth.

Use straight away or if storing for later rub the surface with white fat/lard (this prevents a skin forming) and cover with cling film.