Colored Walnut Creams
Ingredients
Directions
Mold the pink fondant into a ball about 1 inch in diameter.
Lay the fondant on waxed paper.
Press the walnut kernel on top with enough force to make it stick without flattening the fondant.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pink fondant
- Sugar paste that forms the soft, sweet body the walnut kernel is pressed into.
- English walnut kernel
- Serves as the visible topping, pressed onto the fondant so it adheres to the surface.
The step that matters
Pressing the walnut kernel onto the fondant. Fondant is soft and sugar-based, so too little pressure leaves the kernel unattached while too much flattens the ball and distorts its shape. Light, even pressure lets the fondant's slight tackiness hold the kernel in place.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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