1/4 cup espresso, cooled
Approximately 3 cups (600 grams), confectioners' sugar, sifted
A squirt of lemon juice
Pour the espresso into a small bowl. Add about 2 cups of the sifted confectioners' sugar, little by little, stirring constantly with a whisk and trying not to create bubbles. Stir in the lemon juice, then continue to add as much additional confectioners' sugar as needed to produce a fondant that evenly coats and stays where it is spread.
From Paris Sweets by Dorie Greenspan
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