Here we've reprinted Rocco's pastillage recipe along with his notes about how and why each ingredient and each step matters when creating his architecturally sound version. It's an amazing mixture of food science and insight, shared by a truly generous spirit. Confectioner's sugar because it dissolves faster. I started with regular sugar and, as mentioned, previously used far too much in earlier recipes, which actually weakens the pastillage. Gelatin is mostly collagen, a protein,< and its molecules are made of long chains of amino acids arranged in mutually twisted chains.
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