I'm having a weird problem with the first step of the recipe. Something weird is happening when I mix the milk and the gelatin. The gelatin immediately congeals into this hard mass. What am I doing wrong? Does my milk need to be at room temperature first?
My plain gelatin comes four packets to a box, and I'm putting in 3 packets. I'm then using a whisk to kind of help the gelatin disolve into the milk.
Any help you can give will be greatly, greatly, appreciated.
Edited to change title to MFF (not MMF)
Michele PM'd me a response. Yay! I am off to try again.
That happen to me too but I think that suppose to happen, once you start with the double boiling thing (combine milk and gelatin & allow to firm
- cook over double boiler until gelatin is dissolved )
I just start making this fondant and let me tell you that I LOVE IT.