1. Soak gelatine in cold water for 5 minutes in a thick pan.
2. Cook on a slow fire
3. When gelatine is dissolved , add sugar
4. Cook to the right consistency. Remove from fire. Add one tsp vanilla essence. Beat with a beater till creamy and thick.
5. Separate it into 3 portions. Add pink and green colouring to two portions. Pour into a deep swiss roll tin.
6. Smoothen the top and leave to set at room temperature for 3 to 4 hours.
7. Cut into squares and roll in icing sugar mixed with corn flour. Put into air tight container.
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