No. 3652
Fondants Dipped in Strawberry or Raspberry
Fondants Trempes a la Fraise ou a la Framboise
Put some fondant into a copper pan and heat well, dissolving it with a few spoonfuls of strawberry or raspberry juice. As soon as hot cast it through a funnel into the starch, proceeding the same as for vanilla fondant (No. 3651). When firm and cold take them carefully from the starch and dip each one in a strawberry or raspberry fondant lightly tinted with a little carmine.