Instructions

1. Put gelatine in water and leave to soak
2. Divide sifted icing sugar into two bowls
3. Put CMC into one half
4. Put water and gelatine over double boiler and dissolve with copha and glucose
5. When melted pour into bowl that has icing sugar and CMC in it
6. mix up and add lightly beaten egg white
7. Add rest of icing sugar until a paste has formed (I turn out on to bench add knead as it is easier)
8. Knead well until smooth
9. break into 5 or 6 balls
10. Wrap in plastic wrap and leave in fridge for 24 hours. It can then be left in fridge or placed in freezer if it is not going to be used in a hurry. a little will go a long way.

11. unsure