FONDANT ICING

Makes 500 g (1 lb 2 oz)

1 titanium-strength gelatine sheet (or 1½ teaspoons gelatine powder)

220 g (7¾ oz) icing sugar mixture, sifted

250 g (9 oz) liquid glucose

30 ml (1 fl oz) water

Soak the gelatine in a bowl of cold water for 3–4 minutes, then squeeze out the excess water.

Meanwhile, put the icing sugar in the bowl of an electric stand mixer fitted with a paddle attachment.

In a saucepan, bring the glucose and water to the boil. Remove from the heat, add the soaked gelatine (or the powdered gelatine if using), and stir until dissolved.

Start mixing the icing sugar on low speed and slowly pour in the glucose mixture. Once it has all been added, beat on medium speed until the mixture reaches room temperature.

Your fondant icing is now ready to use, or you can wrap it in plastic wrap and store in the fridge for up to 2 weeks; just before using, reheat to body temperature over a pan of boiling water and thin with a little water, if needed.

NOTE

Easy to make, fondant is the icing that is usually piped into lovely lines or flourishes over éclairs and cakes. It is usually white, but you can easily mix a colour in, too.