Pastillage

• Dissolve the gelatin powder soaked in water, glycerin and glucose in a bain-marie.
• Remove from the heat when once dissolved and well mixed.
• Add the margarine while it is hot until it melts.
• Make a hollow cone shape with half a kilogram of sugar on the table.
• Slowly add the mixture and knead.
• Add the remaining sugar until you obtain a well-mixed dough.

Notes

• Store the dough in a plastic bag if you are not going to use in the moment. Remove the air so it’s wrapped tight and store in the fridge until serving.
• It can be stored it in the fridge up to 3 months.
• You can add food coloring while kneading.