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Piping Gel

Ingredients

  • 1 ½ tbsppowdered gelatinGerman recipes usually mean gelatin sheets of about 1.7 g each; this recipe uses powdered gelatin. In the US use unflavored powdered gelatin, bloomed in cold water; in the UK, powdered gelatine.
  • 2 tbspcold water
  • 1 ¾ cups420 mllight sugar syrupGerman beet syrup or glucose syrup. Light sugar syrup is a light, mild syrup made from sugar beets, used where a clear, neutral syrup is needed; in the US use light corn syrup, in the UK golden syrup or liquid glucose. Glucose syrup is a clear, thick syrup that keeps sugar from crystallizing; in the US use light corn syrup, in the UK liquid glucose.

Method

  1. Sprinkle the gelatin over the water and let the mixture bloom for 5 minutes.

  2. Then heat the mixture on the stove over low heat until the gelatin has dissolved and melted.

  3. Turn off the heat and stir in the syrup.

  4. The gel is now ready. If it is still warm, just let it cool a little, and then it's ready to use. (Tint it with gel or paste food coloring if you like.)

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/piping-gel/