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| For the glaçe royale, 150 gr powdered sugar, 1 egg white, 1 dash or lemon juice. Blend. While working with the icing, keep the main stash of icing covered under a wet cloth lest it dries out. Use a piping bag or bottle to decorate the surface. | For the glaçe royale, 150 gr powdered sugar, 1 egg white, 1 dash or lemon juice. Blend. While working with the icing, keep the main stash of icing covered under a wet cloth lest it dries out. Use a piping bag or bottle to decorate the surface. | ||
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| + | ===Ideas=== | ||
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| + | To make it more Japanese and winter-y, I think you can easily substitute candied kaki for the melon or the orange (kaki and melon go well together). The ginger is important, it keeps things interesting, | ||
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| + | With kaki, I'd use hazelnut flour, candied mandarins and dried roses (and a bay leaf for lift). | ||