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Thermomix TM 31
Created: 2012-08-23 14:25
Changed: 2013-01-06 19:57
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
40 g cold water
3 tsp powdered gelatine = exactly 10g
100 g liquid glucose if very cold, warm slightly
15 g glycerine
600 g icing sugar plus lots extra - pre 'sift' in the thermomix by mixing for several seconds on speed 6
1 teaspoon vanilla extract or essence optional
gum tragacanth or other hardening agents if making modelling fondant
few drops coloured peppercorns optional
· Weigh in the cold water to JUST 40g and then weigh in the 3tsp gelatin (should be 10g exactly). Set for 1 minute, 50-60 degrees (depending on coldness of weather) speed 3.
· Stop at 30seconds and weigh in the glucose, glycerine +/- colour or vanilla.
· Finish the minute on speed 3.
· Weigh in icing sugar – (at this point you add the appropriate amount of tragacanth if you are going to turn it into modeling fondant) combine ingredients for 5 seconds speed 6.
· Knead for 15 seconds.
· Tip onto prepared bench (Crisco or copha rub down or icing sugar on bench). It should be very heavy and sticky to tip out.
· Add 20g icing sugar to TM bowl and whizz for a few seconds on speed 7, to help remove the sticky fondant – knead this into your mix on the bench.
· If you are making more – you can just start again without cleaning the bowl unless you are using colours! Otherwise, add boiling water and blitz for 20 seconds speed 8.
It's useful to watch a couple of You Tube tips before icing a cake with fondant for the first time. I will be experimenting a little with this recipe. I used rose water instead of water and it makes for a lovely "Turkish Delight" finish to the fondant.
Don't have an overhead fan running when rolling out your fondant - and a few seconds in the microwave helps to revitalise it if it has gotten dry.